Roasted Eggplant + Zucchini

INGREDIENTS

• 2 medium sized italian eggplants

• 4 zucchini

• Olive oil

• Fine grain sea salt

• Black pepper

• Garlic powder (optional)

• Onion powder (optional)

METHOD

1. Preheat oven to 450 degrees F and line two large baking sheets with parchment paper.

2. Cut eggplants in half lengthwise. Place each half cut side down and cut each half in half again lengthwise. Cut each quarter in half once more. Repeat with the other eggplant.

3. Cut zucchini in half lengthwise. Place each half cut side down and cut each half in half again lengthwise. Repeat with remaining zucchinis.

4. Arrange eggplant and zucchini two parchment-lined baking sheets. Use a silicone brush to liberally oil both sides of the eggplant and zucchini. One note - eggplant needs a good amount of oil to become golden.

5. For the eggplant, season with sea salt and pepper. For the zucchini, season with sea salt and pepper; I also like to add garlic powder and onion powder. season liberally with avocado/olive oil, and sprinkle with salt and pepper.

6. Roast the vegetables until they begin to soften and become golden, about 20 minutes (depending on the strength of your oven). Then broil each sheet pan until the vegetables become golden brown (be sure to watch so they don't burn).