Verdure Recipe

Preheat and prepare vegetables

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it. Trim the ends off the zucchini and cut each in half lengthwise, then slice each half into 1/2-inch thick half-moons. Slice the eggplant into 1/2-inch rounds; if the eggplant is very large or bitter, cut rounds in half to similar size to the zucchini. Peel the onion, cut in half pole-to-pole, then slice into 1/2-inch half-moons so pieces are similar in thickness to the other vegetables.

Season

Place the sliced zucchini, eggplant, and onion in a large bowl. Mince the garlic and add to the bowl. Add 3 tablespoons olive oil, fresh thyme leaves, 1 teaspoon salt, 1 teaspoon black pepper, and optional 1/4 teaspoon red pepper flakes. Toss gently but thoroughly so all pieces get an even coating of oil and seasonings. Spread the vegetables in a single layer on the prepared baking sheet; avoid overcrowding (use two sheets if necessary) so they roast rather than steam.

Roast

Roast in the preheated oven for 20–25 minutes, turning once halfway through (at about 10–12 minutes). Roast until the vegetables are tender, edges are browned and slightly caramelized, and the eggplant is soft throughout. If you prefer a more charred finish, broil for 1–2 minutes at the end while watching closely.

Remove the baking sheet from the oven and let the vegetables rest for 2–3 minutes. Zest and squeeze half a lemon over the warm vegetables, then drizzle 1 teaspoon extra-virgin olive oil over the top.

Transfer the roasted vegetables to a serving platter or bowl. Sprinkle the chopped parsley and the optional crumbled feta or grated Parmesan over the top. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.

Serve warm or at room temperature as a side dish, on toasted bread as a bruschetta-style topping, or tossed with cooked pasta or grains. Leftovers keep in an airtight container in the refrigerator for up to 3 days.