Vegan Baked Eggplant and Zucchini Medley RecipeEmbark on a culinary journey with our Vegan Baked Eggplant and Zucchini Medley—a delightful dish that transforms simple ingredients into a symphony of flavors. This recipe is not only vegan-friendly but also incredibly easy to prepare, making it a perfect addition to your repertoire of plant-based recipes. With just a few steps, you can create a savory side dish that will impress your guests and tantalize their taste buds.Ingredients:
- 1 Eggplant1 Zucchini30 ml Olive oilSaltWhite pepperGarlic powderSweet paprika (7g)Dried oreganoVegan mozzarella (80g)
Instructions:
- Begin by preheating your oven to 180°C (350°F).Wash and dry the eggplant and zucchini, then slice them into rounds of approximately 1/4 inch thickness.Arrange the eggplant and zucchini slices in a single layer on a baking sheet lined with parchment paper.Drizzle the olive oil over the slices and season generously with salt, white pepper, garlic powder, sweet paprika, and dried oregano.Use your hands to gently toss the slices, ensuring they are evenly coated with the seasoning and olive oil.Bake the eggplant and zucchini slices in the preheated oven for approximately 20 minutes.After 20 minutes, remove the baking sheet from the oven and sprinkle the vegan mozzarella evenly over the slices.Return the baking sheet to the oven and continue baking for another 15 minutes, or until the vegan mozzarella is melted and golden brown.Once baked to perfection, remove the baking sheet from the oven and allow the eggplant and zucchini medley to cool slightly before serving.
Additional Notes:
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