roasted spiral of vegetables with herbs

Pretty vegetables, great quality olive oil, and herbs are the key ingredients to a beautiful one-pan vegetable side dish. I sourced baby eggplant, zucchini and North Carolina potatoes from the Veggie Bin, located on Spring Street downtown Charleston, SC. My friend came over after work on a whim a couple weeks ago, and this dish came together just in time! As a private chef, I am excited to add this roasted spiral of vegetables with herbs to my dinner party menu while eggplant is still in season!

2 long and thin eggplants, or 4 baby eggplants, sliced 1/8 inch thick

Potatoes, any type that you like, as long as they are similar in width as the potatoes, sliced 1/8 inch thick

1 large zucchini, sliced 1/8 inch thick

Extra virgin olive oil, such as Olinda

Kosher salt, to taste

Freshly cracked black pepper, to taste

2 peeled garlic cloves, grated

Zest of one lemon

Fresh parsley, roughly chopped

Preheat oven to 400F. In a large bowl, combine eggplant slices, potato slices and zucchini slices with olive oil, salt, pepper and garlic. Lightly grease a large circular baking dish with olive oil and arrange all the vegetable slices in a circular pattern. Bake 40 minutes or so, until tender and crispy around the edges. If it starts getting too crispy, you can cover the pan with foil. Top with parsley and lemon zest.