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Rachael Ray's 30-Minute Healthy Recipes

Roasted Eggplant & Zucchini Herbs de Provence


*1 eggplant, sliced
*1 medium zucchini, sliced
*2 tomatoes cut into wedges
*1 medium red onion, cut into wedges
*1 clove garlic, grated
*1 tsp dried Herbs de Provence
*1/4 cup olive oil
* Fresh lemon juice
* 7 oz feta cheese, crumbled
* serve on hot buttered egg noodles or brown rice


1. Preheat the oven to 400 degrees.
2. Place all the vegetables in a roasting pan and stir in the Herbs and oil.
3. Bake in the oven for 30 to 40 minutes, stirring occasionally.
4. Add a squeeze of lemon juice and sprinkle the crumbled feta cheese on top.
5. Place back into the oven for 2 to 3 minutes until cheese begins to soften.


This roasted vegetable dish is so hearty and flavorful that it really is a main dish when served on top of hot buttered egg noodles or brown rice. With the feta cheese melting on top, it makes a perfectly delightful dish. I also serve it on top of a bed of cold, crisp mixed salad greens. Sprinkle some sliced almonds on top for a nice crunch.

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