I love roasting summer squash and eggplant in the oven, I think roasting these vegetables makes them sweeter, tender, and melt-in-the-mouth! It barely takes 20 minutes at 400 F, if you slice them into thin (but not too thin) slices, drizzled with a dash of olive oil. Once they are roasted, I love topping them with all kinds of sauces. My favorite sauces to top these veggies are:
- Hummus, either plain or roasted red pepper or garlic hummus
- Guacamole
- Yogurt sauce made with plain yogurt, minced or dried garlic, fresh chopped or minced herbs such as mint/cilantro
- Pesto sauce mixed with yogurt or cream cheese
- Melted shredded cheese and salsa