ROASTED ZUCCHINI AND EGGPLANT - CUBAN-STYLE

Roasted Zucchini and Eggplant - Cuban-Style image

Provided by Kathy D @LifeIsGoodkd

Number Of Ingredients 11

3 zucchinis, quartered vertically
1 eggplant, sliced in vertical strips
1/4 cup(s) olive oil (or melted butter)
1/2 tablespoon(s) paprika
1 tablespoon(s) chili powder
1/2 tablespoon(s) cumin
1 teaspoon(s) salt
1 teaspoon(s) black pepper
1/2-3/4 cup(s) cotija cheese
1/4 cup(s) cilantro, chopped
1 lime, quartered - for serving

Steps:

Preheat the oven to 400 degrees F. (or preheat a grill). Lay out the zucchini and eggplant spears onto a lightly greased pan or baking sheet - don't stack them.
In a bowl, combine the oil, butter, paprika, chili powder, cumin, salt, and pepper. Brush this seasoning mixture over the zucchini and eggplant to coat. Make sure to leave some mixture for later .
Roast the veggies in the oven at 400F for 20-25 minutes, or until the squash has become tender (If grilling, grill for about 5-10 minutes).
Remove the veggies from the over (or grill) and brush them with the remaining seasoning mixture. Then, top them with the crumbled cotija cheese, chopped cilantro, and a squeeze of fresh lime. Enjoy!