Roasted Eggplant Slices and Summer Squash
Author: Guava Rose
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
  • 1 lb. long eggplants
  • 1 lb. summer squash
  • 6 T. grapeseed or other oil
  • sea salt
  • pepper
  • chopped fresh thyme or dried thyme
  1. Preheat oven to 400 degrees. Spray two large baking sheets with non-stick spray.
  2. Trim ends off eggplants and cut into ¼" diagonal slices.Trim stems off summer squash and slice each crosswise through the center to create two "flowers."
  3. Lay all slices flat in a single layer on the baking sheets. Drizzle with oil. Sprinkle with salt, pepper and herbs.
  4. Bake for 40 minutes or so until vegetables are tender and browned.
Recipe by Guava Rose at