Roasted Courgette and Aubergine with Garlic, Lemon and Thyme

Roasted courgettes and aubergines with garlic, lemon, and thyme – a simple Mediterranean-inspired side that’s packed with flavour. Perfect for BBQs, salads, or midweek meals.

Course Main Course, Side Dish

Cuisine European, Mediterranean

Diet Low Calorie, Low Fat, Low Salt, Vegetarian

Keyword Aubergine, Courgette, Roasted, roasted aubergine, roasted courgette

Prep Time 10

Cook Time 25

Servings Servings

Author Spooning & Forking

Ingredients

2 Courgettes sliced into half moons of 1cm
1 Aubergine large, cut into 2cm wedges
3 tbsp Olive oil extra virgin
2 cloves Garlic thinly sliced
1 Lemon zested and juiced
1 tsp Fresh thyme or ½ tsp dried
Sea salt to taste
Black pepper to taste

Instructions

Preheat your oven to 220°C (200°C fan) and line a large baking sheet with parchment paper.
In a large bowl, toss the courgette and aubergine slices with olive oil, garlic, lemon zest, thyme, salt and pepper. Make sure each piece is coated.
Spread the vegetables in a single layer on the prepared tray.
Roast for 20–25 minutes, turning once halfway, until tender and golden at the edges.
Remove from the oven, squeeze over the lemon juice, and check the seasoning. Serve warm.