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These easy Roasted Aubergine and Courgettes are sprinkled with sumac and tossed with fresh herbs and a squeeze of lemon before serving. A wonderful vegetable dish which can be eaten hot or as part of a salad buffet.

This is an excellent standby week night meal which takes moments to prepare. The vegetables don’t even need peeling, just minimal chopping and then 30-40 minutes roasting in the oven.

Aubergines and courgettes are often misunderstood vegetables as they seem difficult to cook correctly. Sometimes with watery or oily results.

However this recipe is so easy and absolutely foolproof that aubergines and courgettes will become your absolute go-to veg choice when you are looking for a quick meal.

Why this recipe works so brilliantly

Minimal prep time so ideal if you need a hands off dinner.
The sumac, fresh herbs and lemon balance out the richness of the roasted vegetables.
You can make ahead as this dish is just as good eaten at room temperature.
Roasted Aubergine and Courgette can accompany a variety of different meals.

If you need more veggie side dishes then why not try:

English Mint Potato Salad
Garlicky Slow Braised Tomato and Aubergine
The Best Homemade Coleslaw

Do you need to salt aubergines?

Yes and no. Years ago aubergines were much more bitter so they required salting to make them more palatable. The bitterness has been bred out of them now though so there is no more need to salt for that purpose. However, aubergines do soak up a lot of oil when cooking so salting them prior to cooking helps the aubergine to absorb less oil.

I’m happy to report though that there is no need to salt the aubergines in this recipe. We are looking for speed here.

TIP: If you feel the end result is too oily then you can pat the vegetables dry with clean kitchen paper before tossing with the herbs and lemon.

What is Sumac?

Sumac is popular in middle eastern cooking. It has a tart lemony flavour. Lovely sprinkled over salads, grilled meats or vegetables.

Here it adds a tanginess to the roasted vegetables, cutting through the richness of the olive oil.

How to Roast Aubergine and Courgette

There is minimal prep involved here.

Cut each vegetable into 8 wedges, by slicing in half width ways, then cutting the halves length ways twice.
Toss in the olive oil, sumac and salt and pepper.
Roast for 30-40 minutes (depending on how large your vegetables were to begin with).
Finally toss with the fresh herbs and lemon.

What to serve with Roasted Aubergine and Courgette

Lamb Kebabs
Roasted Chicken
Toss through with pasta for a vegan main dish
Serve drizzled with garlicky yoghurt
Take to a pot luck for a healthy veggie option

If you make this Roasted Aubergine and Courgette with Sumac and Herbs then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.