main dishes mediterranean

Roasted Zucchini and Eggplant with Salsa Verde

Roasted zucchini and eggplant slices drizzled with bright green salsa verde. A simple vegetable dish transformed by an herb-packed sauce.

vegetarian vegan gluten free dairy free
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Prep 15 min
Cook 25 min
Total 40 min
Servings 4
Difficulty Easy

Ingredients

Instructions

  1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.

  2. Place zucchini and eggplant slices on baking sheets. Brush both sides with 3 tablespoons olive oil. Season generously with salt and pepper.

  3. Roast for 20–25 minutes, flipping halfway through, until golden brown and tender.

  4. While vegetables roast, make the salsa verde: In a food processor or by hand, finely chop parsley, basil, mint, capers, and garlic.

  5. Transfer herb mixture to a bowl. Add vinegar, mustard (if using), and remaining olive oil. Whisk until combined. Season with salt and pepper.

  6. The sauce should be bright green and slightly chunky. Add more vinegar or oil to taste.

  7. Arrange roasted vegetables on a serving platter. Drizzle generously with salsa verde. Serve warm or at room temperature.

Storage & Meal Prep

Store roasted vegetables and salsa verde separately in the refrigerator for up to 3 days. The salsa verde is best used within 2 days while the herbs are still vibrant. Reheat vegetables in a hot oven and add the sauce just before serving.

FAQ

Do I need to salt the eggplant before roasting?

Salting is optional but recommended. Sprinkling eggplant slices with salt and letting them sit for 15 to 20 minutes draws out moisture, resulting in better browning and a less spongy texture after roasting.

Can I use store-bought salsa verde instead of homemade?

Italian-style salsa verde is not widely available pre-made and is very different from Mexican salsa verde. The homemade version takes only 5 minutes and tastes far better. It is worth making fresh.

What other vegetables work well with salsa verde?

Salsa verde pairs beautifully with roasted cauliflower, grilled asparagus, steamed green beans, or roasted sweet potatoes. It is also excellent spooned over grilled fish or boiled potatoes.

Nutrition Facts

4 Servings

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Vegetables
Zucchini
392 g
Eggplant (Raw)
500 g
Garlic
6 g
Oils & Fats
Extra Virgin Olive Oil
67 g
Herbs & Spices
Fresh Parsley
64 g
Fresh Basil
12 g
Fresh Mint
20 g
Salt
6 g
Black Pepper
1 g
Condiments
Capers
18 g
Red Wine Vinegar
30 g
Dijon Mustard
5 g

Per Serving

202kcalCalories
3gProtein
12gCarbs
18gFat
5gFiber
Sodium
181mg8% DV
Potassium
569mg12% DV
Calcium
40mg3% DV
Iron
1mg6% DV
Magnesium
40mg10% DV
Vitamin C
22.5mg25% DV
Vitamin A
30µg3% DV
Vitamin K
43.1µg36% DV
Folate
56µg14% DV
Zucchini
Eggplant (Raw)
Extra Virgin Olive Oil
Fresh Parsley
Fresh Basil
Fresh Mint
+6 more
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

Roasted vegetables are good. Roasted vegetables with salsa verde are extraordinary.

The herb sauce transforms simple zucchini and eggplant into something restaurant-worthy. It’s bright, punchy, and makes you want to eat more vegetables.

Why this works:

  • High heat creates texture. 425°F gives you caramelized edges without drying out the interior.
  • Salsa verde is a flavor transformer. It works on everything—fish, chicken, grains, and especially roasted vegetables.
  • Serve at any temperature. This is excellent warm, room temperature, or even cold the next day.

About salsa verde:

This Italian-style green sauce is all about fresh herbs. The combination of parsley, basil, and mint creates layers of flavor. Capers add briny depth, and vinegar provides brightness.

Make the sauce your own:

  • Add anchovy fillets for a more traditional version
  • Use all parsley if that’s what you have
  • Add a pinch of red pepper flakes for heat
  • Swap vinegar for lemon juice

Serving suggestions:

  • Serve as a main with crusty bread
  • Top with crumbled feta or shaved parmesan
  • Add to a grain bowl
  • Serve alongside grilled fish or chicken
  • Use as a base for a vegetable platter

Learn more: Roasting and Braising Vegetables — understanding when to use each technique.

See also: Mediterranean Herb Sauces — a complete guide to salsa verde, chimichurri, and more.