Roasted courgettes and aubergines are one of those sides I like to cook with, especially when I’m after something simple yet full of flavour. The way these vegetables soak up olive oil and take on the sweetness of roasting makes them perfect for almost any main dish. I love pairing them with a squeeze of lemon, a hint of thyme, and a little garlic. The result is soft, caramelised slices that bring a gentle Mediterranean vibe to the plate.

This recipe is great for midweek meals, but it also works as a BBQ side. I’ve taken it to picnics, served it with grilled meats, and even used leftovers in wraps with hummus and feta. The key is in letting the oven do the work. While they roast, you can focus on the rest of your meal, knowing these vegetables will come out tender with golden edges.

Roasted Courgettes and Aubergines Are a Staple in My Kitchen

I first started roasting courgettes and aubergines as an alternative to heavier potato sides. It didn’t take long for them to earn a permanent spot in my rotation. Courgettes, with their mild, slightly sweet flesh, balance beautifully against aubergine’s richer, almost creamy texture when cooked.

I like to slice the courgettes into half-moons and the aubergines into wedges so they roast evenly. A good drizzle of extra virgin olive oil helps them caramelise without drying out. A dusting of flaky sea salt at the end draws out their natural flavours. You could serve them alongside a dish like honey mustard BBQ pork skewers with grilled peaches to bring out the sweetness in both the veg and the glaze.

Perfect Pairings: Mains That Work With These Roasted Vegetables

I’ve found these roasted vegetables sit happily alongside both meat and vegetarian mains. They work with something hearty like steak and stilton pie with caramelised onion pastry where their freshness lightens the richness of the pie.

At a summer BBQ, they’re excellent served with halloumi skewers – you can explore different ideas from the 10 best halloumi skewer recipes for inspiration. For a quick weeknight option, toss the roasted slices through cooked pasta with a little Parmesan and a splash of pasta water for a light but satisfying dinner.

Wine and Beer Pairings for Roasted Courgette and Aubergine

A dish this versatile deserves drinks to match. For a wine Pairing I would go for a crisp Sauvignon Blanc, citrusy notes work well with the lemon and garlic. You can also try a Côtes du Rhône – A medium-bodied red balances aubergine’s richness without overpowering.

For the beer pairings I often have this German hefeweizen, its subtle banana and clove flavours complement roasted vegetables beautifully. This Amber Ale is also an excellent choice, the malty sweetness pairs well with the caramelised edges of the courgette and aubergine.

Tips for Getting the Best Texture and Flavour

Roasting vegetables isn’t complicated, but a few small tricks make a difference. I always preheat the oven to 220°C (200°C fan) to make sure they hit a hot tray straight away. This helps with browning. Avoid crowding the baking sheet, giving each slice space means they roast rather than steam.

You can also experiment with adding other flavours. A sprinkling of smoked paprika adds warmth, or a few fresh basil leaves tossed over after roasting brings a summery lift. For a BBQ dinner, I’ve even roasted these on a grill alongside BBQ chicken thighs with sticky apricot glaze, letting the vegetables take on a subtle smokiness.

Serving Suggestions to Take This Side Up a Notch

You can serve these straight from the oven as a side, or use them as a topping for warm flatbreads with a dollop of Greek yoghurt. If you’re planning a big BBQ spread, they pair beautifully with grilled meats like beef skewers with garlic soy marinade and charred spring onions. Leftovers are lovely cold too. I often toss them into a salad of rocket, feta, and toasted pine nuts for lunch the next day.