15+ Delicious Yellow Squash and Eggplant Recipes to Try Tonight

Yellow squash and eggplant are two versatile vegetables that shine in a variety of dishes. 

With their unique textures and mild flavors, they can be transformed into everything from hearty casseroles to light salads. 

Whether you’re looking to incorporate more vegetables into your diet or simply want to try something new, these two ingredients offer endless culinary possibilities. In this article, we’ve compiled over 15 delicious yellow squash and eggplant recipes that will inspire you to get creative in the kitchen. 

From comforting baked dishes to vibrant stir-fries, there’s something here for everyone, regardless of your cooking skill level. Get ready to elevate your meals with these flavorful combinations!

15+ Delicious Yellow Squash and Eggplant Recipes to Try Tonight

Exploring the world of yellow squash and eggplant can open up a whole new realm of culinary creativity. 

With the 15+ recipes we’ve shared, you can enjoy the delightful flavors and textures of these vegetables in various preparations, from savory bakes to fresh salads. 

Each dish showcases how easily these ingredients can adapt to different cuisines and cooking styles, making them perfect for any occasion. 

So, whether you’re hosting a dinner party, meal prepping for the week, or simply looking to enjoy a wholesome meal at home, these recipes are sure to satisfy. 

Don’t hesitate to mix and match ingredients to suit your taste—after all, the joy of cooking lies in experimentation!

Grilled Yellow Squash and Eggplant Salad

This vibrant salad combines the smoky flavors of grilled yellow squash and eggplant, accented by a zesty lemon vinaigrette. Perfect as a side dish or a light main course, it’s packed with nutrients and offers a delightful mix of textures. The charred vegetables provide a beautiful contrast to the crisp greens, making it a feast for both the eyes and the palate.

Ingredients:

• 1 medium yellow squash, sliced into rounds
• 1 medium eggplant, sliced into rounds
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups mixed greens (arugula, spinach, and kale)
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup cherry tomatoes, halved
• Juice of 1 lemon
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the yellow squash and eggplant slices with olive oil, salt, and pepper.
3. Grill the vegetables for about 4-5 minutes per side, or until they have nice grill marks and are tender. Remove from the grill and let cool slightly.
4. In a small bowl, whisk together the lemon juice, Dijon mustard, and a pinch of salt and pepper.
5. In a large bowl, combine the mixed greens, grilled vegetables, cherry tomatoes, and feta cheese.
6. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

This Grilled Yellow Squash and Eggplant Salad is a refreshing way to enjoy seasonal produce. The grilling enhances the natural sweetness of the vegetables, while the lemon vinaigrette brightens the dish. It’s an ideal recipe for summer gatherings or a wholesome weekday meal, showcasing the wonderful flavors of garden-fresh ingredients.

Yellow Squash and Eggplant Stir-Fry

This quick and easy stir-fry is a delightful mix of yellow squash, eggplant, and colorful bell peppers, all tossed in a savory garlic sauce. It’s not only a flavorful dish but also a great way to sneak in plenty of vegetables into your meal. Ready in under 30 minutes, this stir-fry is perfect for busy weeknights while still being healthy and satisfying.

Ingredients:

• 1 medium yellow squash, sliced into half-moons
• 1 medium eggplant, cubed
• 1 bell pepper (red, yellow, or green), sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon cornstarch (optional, for thickening)
• Cooked rice or noodles, for serving

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add minced garlic and ginger, stirring for about 30 seconds until fragrant.
3. Add the eggplant and stir-fry for 3-4 minutes until slightly tender.
4. Incorporate the yellow squash and bell pepper, stirring continuously for another 5-6 minutes.
5. If using, mix cornstarch with a little water to create a slurry and add it to the pan along with the soy sauce. Stir well to combine.
6. Cook for an additional 2-3 minutes, allowing the sauce to thicken.
7. Serve hot over rice or noodles.

This Yellow Squash and Eggplant Stir-Fry is a vibrant and flavorful dish that brings a taste of the Asian kitchen to your table. The combination of vegetables and savory sauce creates a delicious, wholesome meal that can be made in a flash. It’s perfect for meal prep, and you can easily customize it with your favorite proteins or additional vegetables, making it a versatile addition to your recipe collection.

Baked Eggplant and Yellow Squash Casserole

This hearty baked casserole is a comforting dish that layers yellow squash and eggplant with marinara sauce and cheese. It’s a great way to enjoy the rich flavors of these vegetables, while the cheese adds a creamy texture that ties everything together. Perfect for family dinners, this casserole is a satisfying way to incorporate more vegetables into your meals.

Ingredients:

• 2 medium yellow squashes, sliced
• 2 medium eggplants, sliced
• 2 cups marinara sauce
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Olive oil, for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large baking dish, layer half of the yellow squash and eggplant slices. Season with salt, pepper, and Italian seasoning.
3. Spread half of the marinara sauce over the vegetables, then sprinkle with half of the mozzarella cheese.
4. Repeat the layers with the remaining vegetables, marinara sauce, and top with the remaining mozzarella and Parmesan cheese.
5. Drizzle a little olive oil on top and cover with aluminum foil.
6. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
7. Let cool for a few minutes before serving.

The Baked Eggplant and Yellow Squash Casserole is a delightful dish that brings warmth and comfort to your table. The layers of fresh vegetables meld beautifully with the rich marinara and gooey cheese, creating a satisfying meal that everyone will love. This casserole is not only delicious but also an excellent way to enjoy a variety of vegetables, making it a perfect centerpiece for family dinners or gatherings. Plus, it can be prepared ahead of time, making your cooking process even smoother!

Stuffed Eggplant and Yellow Squash Boats

These Stuffed Eggplant and Yellow Squash Boats are a fun and creative way to enjoy these versatile vegetables. Hollowed out and filled with a flavorful mixture of quinoa, vegetables, and spices, these boats are both nutritious and visually appealing. Perfect for a light lunch or dinner, they can be easily customized with your favorite ingredients, making them a hit with both adults and kids alike.

Ingredients:

• 2 medium eggplants
• 2 medium yellow squashes
• 1 cup cooked quinoa
• 1 bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1/2 cup shredded cheese (cheddar or mozzarella)
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the eggplants and yellow squashes in half lengthwise and scoop out some of the flesh to create boats. Reserve the flesh for the filling.
3. In a skillet, heat olive oil over medium heat and sauté the onion and garlic until translucent.
4. Add the diced bell pepper and reserved eggplant and squash flesh. Cook for 5-7 minutes until softened.
5. Stir in the cooked quinoa, cumin, paprika, salt, and pepper. Mix well and remove from heat.
6. Fill the hollowed-out boats with the quinoa mixture and top with shredded cheese.
7. Place the stuffed vegetables in a baking dish and cover with foil. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
8. Garnish with fresh parsley before serving.

These Stuffed Eggplant and Yellow Squash Boats are not only a feast for the eyes but also a healthy and satisfying meal option. The combination of quinoa, colorful vegetables, and spices creates a deliciously hearty filling, while the cheesy topping adds a delightful richness. This dish is perfect for meal prep and can be served as a main course or side dish, making it a versatile addition to your recipe repertoire.

Yellow Squash and Eggplant Ratatouille

Ratatouille is a classic French dish that celebrates the flavors of summer vegetables, and this version featuring yellow squash and eggplant is no exception. This vibrant vegetable medley is slow-cooked in a fragrant tomato sauce, allowing the flavors to meld beautifully. Perfect as a side or served over pasta or grains, this ratatouille is a great way to use up seasonal produce while enjoying a comforting and flavorful meal.

Ingredients:

• 1 medium yellow squash, diced
• 1 medium eggplant, diced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups canned diced tomatoes (or fresh tomatoes)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Olive oil, for sautéing
• Fresh basil, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until fragrant and translucent.
2. Add the diced eggplant and cook for 5-7 minutes, stirring occasionally until slightly softened.
3. Incorporate the yellow squash, zucchini, and bell pepper. Cook for another 5 minutes until all the vegetables are tender.
4. Stir in the diced tomatoes, thyme, basil, salt, and pepper. Bring to a simmer.
5. Reduce the heat to low and let the ratatouille cook for 20-30 minutes, stirring occasionally, allowing the flavors to meld.
6. Serve hot, garnished with fresh basil.

This Yellow Squash and Eggplant Ratatouille is a delightful way to celebrate summer’s bounty. The slow cooking process enhances the natural sweetness of the vegetables, creating a rich and comforting dish. Whether enjoyed on its own, as a side dish, or served over pasta, this ratatouille is a versatile option that showcases the delicious flavors of eggplant and yellow squash. It’s an excellent choice for meal prep, as it keeps well in the refrigerator and can be easily reheated for quick meals throughout the week.

Creamy Yellow Squash and Eggplant Pasta

This Creamy Yellow Squash and Eggplant Pasta is a comforting and indulgent dish that balances creamy textures with fresh vegetable flavors. The combination of roasted eggplant and sautéed yellow squash creates a delicious sauce that clings beautifully to pasta. Perfect for a cozy dinner, this dish is both satisfying and a wonderful way to incorporate more vegetables into your diet.

Ingredients:

• 8 ounces pasta (penne or fettuccine work well)
• 1 medium yellow squash, diced
• 1 medium eggplant, diced
• 2 tablespoons olive oil
• 1/2 cup heavy cream (or a dairy-free alternative)
• 1/2 cup Parmesan cheese, grated (or nutritional yeast for a vegan option)
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced eggplant and yellow squash with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
3. Meanwhile, cook the pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
4. In a large skillet, heat a little olive oil over medium heat and sauté the minced garlic until fragrant.
5. Add the roasted vegetables to the skillet, along with the heavy cream and Parmesan cheese. Stir well to combine. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
6. Toss the cooked pasta into the sauce, mixing until well-coated. Adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh basil or parsley.

The Creamy Yellow Squash and Eggplant Pasta is a luxurious dish that showcases the wonderful flavors of summer produce. The creaminess of the sauce perfectly complements the roasted vegetables, creating a comforting and indulgent meal. This recipe is not only easy to make but also versatile—feel free to add your favorite proteins or other vegetables. It’s perfect for weeknight dinners or when you want to impress guests with minimal effort!

Yellow Squash and Eggplant Curry

This Yellow Squash and Eggplant Curry is a fragrant, spiced dish that brings the warmth of Indian cuisine to your table. Packed with nutritious vegetables and simmered in a creamy coconut sauce, this curry is both comforting and satisfying. Serve it with rice or naan for a complete meal that will delight your taste buds and warm your heart.

Ingredients:

• 1 medium yellow squash, diced
• 1 medium eggplant, diced
• 1 can (14 ounces) coconut milk
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic, sautéing until softened and fragrant.
2. Stir in the curry powder, cumin, and turmeric, cooking for an additional minute to release the spices’ aromas.
3. Add the diced eggplant and yellow squash, stirring to coat the vegetables with the spice mixture.
4. Pour in the coconut milk, and season with salt and pepper. Bring to a gentle simmer.
5. Cover and cook for about 20-25 minutes, or until the vegetables are tender and the flavors have melded together.
6. Serve hot, garnished with fresh cilantro, alongside rice or naan.

This Yellow Squash and Eggplant Curry is a vibrant and flavorful dish that brings comfort and warmth to any meal. The combination of spices and creamy coconut milk enhances the natural sweetness of the vegetables, making each bite a delightful experience. Whether you’re serving it for a family dinner or a gathering with friends, this curry is sure to impress and is easily adaptable to include your favorite vegetables or proteins.

Ratatouille-Stuffed Peppers

These Ratatouille-Stuffed Peppers take the classic flavors of ratatouille and elevate them by stuffing them into bell peppers for a visually stunning presentation. This dish is packed with eggplant, yellow squash, and other vegetables, all baked to perfection. Not only does it look beautiful, but it also offers a hearty, nutritious option for a satisfying meal.

Ingredients:

• 4 bell peppers (any color)
• 1 medium eggplant, diced
• 1 medium yellow squash, diced
• 1 zucchini, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Olive oil, for sautéing
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened.
4. Stir in the diced eggplant, yellow squash, and zucchini. Cook for 5-7 minutes until the vegetables start to soften.
5. Add the diced tomatoes, thyme, oregano, salt, and pepper. Simmer for 10 minutes, allowing the flavors to meld.
6. Stuff each bell pepper with the vegetable mixture, pressing down to pack it in. Place the stuffed peppers upright in a baking dish.
7. Cover with foil and bake for 30-35 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender.
8. Garnish with fresh basil before serving.

Ratatouille-Stuffed Peppers are a creative and colorful way to enjoy the classic flavors of ratatouille. Each bite delivers a burst of flavor from the roasted peppers and the hearty vegetable filling. This dish is not only visually appealing but also packed with nutrients, making it an excellent choice for a wholesome family meal. You can easily customize the filling with other vegetables or grains, making it a versatile option for any occasion.

Eggplant and Yellow Squash Frittata

This Eggplant and Yellow Squash Frittata is a hearty and flavorful dish that makes for a perfect breakfast, brunch, or light dinner. Loaded with fresh vegetables and protein-rich eggs, this frittata is easy to prepare and can be enjoyed warm or at room temperature. It’s a wonderful way to use up leftover vegetables and is sure to become a favorite in your meal rotation.

Ingredients:

• 1 medium eggplant, diced
• 1 medium yellow squash, diced
• 1 small onion, diced
• 4 large eggs
• 1/2 cup milk
• 1/2 cup cheese (feta or cheddar), crumbled or shredded
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh herbs (parsley or basil), for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Add the onion and sauté until translucent.
3. Stir in the diced eggplant and yellow squash, cooking for about 5-7 minutes until tender. Season with salt and pepper.
4. In a bowl, whisk together the eggs and milk. Pour the mixture over the sautéed vegetables in the skillet.
5. Sprinkle the cheese on top and gently stir to combine.
6. Cook on the stovetop for 2-3 minutes until the edges begin to set, then transfer the skillet to the preheated oven.
7. Bake for 15-20 minutes, or until the frittata is puffed and set in the center.
8. Let it cool slightly, then slice and serve warm, garnished with fresh herbs.

This Eggplant and Yellow Squash Frittata is a delightful dish that is both nutritious and satisfying. The combination of tender vegetables and fluffy eggs creates a perfect balance of flavors and textures. It’s an ideal recipe for using up seasonal produce and works wonderfully for meal prep, as it can be enjoyed for breakfast, lunch, or dinner. With its versatility, this frittata is sure to become a staple in your kitchen!

Yellow Squash and Eggplant Gratin

This Yellow Squash and Eggplant Gratin is a comforting, cheesy dish that layers thinly sliced vegetables with a creamy sauce and crispy topping. Baked until golden and bubbling, this gratin is perfect as a side dish for any meal or as a standalone vegetarian option. It combines the earthy flavors of eggplant and the sweetness of yellow squash, creating a delightful harmony of tastes.

Ingredients:

• 2 medium yellow squashes, thinly sliced
• 2 medium eggplants, thinly sliced
• 1 cup heavy cream (or a dairy-free alternative)
• 1 cup shredded cheese (Gruyère or mozzarella)
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Olive oil, for greasing

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
2. In a bowl, mix the heavy cream, minced garlic, thyme, salt, and pepper.
3. Layer half of the yellow squash and eggplant slices in the bottom of the prepared baking dish. Pour half of the cream mixture over the vegetables, followed by half of the shredded cheese.
4. Repeat the layers with the remaining vegetables, cream mixture, and cheese.
5. Sprinkle the grated Parmesan cheese on top for an extra crispy crust.
6. Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
7. Allow to cool slightly before serving.

This Yellow Squash and Eggplant Gratin is a delicious way to enjoy these vegetables in a creamy, cheesy format. The layers of flavor meld together beautifully, creating a rich and satisfying dish that will impress your family and friends. It’s perfect for potlucks or holiday gatherings, and leftovers reheat wonderfully, making it a great option for meal prep.

Yellow Squash and Eggplant Tacos

These Yellow Squash and Eggplant Tacos are a fun and flavorful twist on traditional tacos. The roasted vegetables are seasoned to perfection and served in warm tortillas, topped with fresh avocado and salsa. This dish is not only delicious but also a great way to incorporate more vegetables into your diet while enjoying a satisfying meal.

Ingredients:

• 1 medium yellow squash, diced
• 1 medium eggplant, diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 8 small corn or flour tortillas
• 1 avocado, sliced
• Salsa, for topping
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, toss the diced yellow squash and eggplant with olive oil, chili powder, cumin, salt, and pepper.
3. Spread the vegetables evenly on the prepared baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
4. Warm the tortillas in a skillet or microwave until pliable.
5. Assemble the tacos by placing the roasted vegetables in each tortilla. Top with avocado slices, salsa, and fresh cilantro.
6. Serve immediately.

These Yellow Squash and Eggplant Tacos are a vibrant and satisfying meal that highlights the natural flavors of the vegetables. The spices enhance the sweetness of the squash and the earthiness of the eggplant, making each bite a delightful experience. Perfect for a casual dinner or a gathering with friends, these tacos are easily customizable with your favorite toppings and make for a fun, hands-on dining experience.

Yellow Squash and Eggplant Pasta Bake

This Yellow Squash and Eggplant Pasta Bake is a comforting casserole that combines tender pasta, roasted vegetables, and a flavorful marinara sauce, all topped with melted cheese. It’s a great way to make a satisfying meal that’s perfect for feeding a crowd or meal prepping for the week. The layers of flavor and textures make it a dish everyone will love.

Ingredients:

• 8 ounces pasta (penne or rigatoni)
• 1 medium yellow squash, diced
• 1 medium eggplant, diced
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Olive oil, for sautéing

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Sauté the garlic, then add the diced eggplant and yellow squash. Cook until the vegetables are tender, about 5-7 minutes. Season with salt, pepper, and Italian seasoning.
4. In a large bowl, combine the cooked pasta, sautéed vegetables, marinara sauce, and ricotta cheese. Mix well.
5. Transfer the mixture to the prepared baking dish and top with shredded mozzarella and Parmesan cheese.
6. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
7. Allow to cool for a few minutes before serving.

This Yellow Squash and Eggplant Pasta Bake is a delightful and hearty dish that brings comfort to any meal. The combination of roasted vegetables, creamy ricotta, and melty cheese creates a satisfying experience that is both filling and flavorful. This recipe is perfect for gatherings, potlucks, or simply enjoying a cozy dinner at home. Plus, it’s an excellent way to use up seasonal produce while creating a dish that everyone will enjoy!

Grilled Eggplant and Yellow Squash Salad

This Grilled Eggplant and Yellow Squash Salad is a vibrant dish that combines the smoky flavors of grilled vegetables with fresh greens and a tangy dressing. Perfect for summer gatherings or as a light meal, this salad is refreshing and satisfying. The addition of a zesty vinaigrette and crunchy toppings makes it a delicious way to enjoy seasonal produce.

Ingredients:

• 1 medium eggplant, sliced into rounds
• 2 medium yellow squashes, sliced into rounds
• 4 cups mixed greens (arugula, spinach, or your choice)
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup walnuts or pine nuts, toasted
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the eggplant and yellow squash slices with olive oil and season with salt and pepper.
3. Grill the vegetables for about 3-4 minutes on each side, or until tender and grill marks appear. Remove from the grill and let cool slightly.
4. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to create the dressing.
5. In a large bowl, combine the mixed greens, grilled vegetables, feta cheese, and toasted nuts.
6. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

This Grilled Eggplant and Yellow Squash Salad is a delightful way to enjoy the fresh flavors of summer. The smoky grilled vegetables add depth to the mixed greens, while the tangy vinaigrette brightens the dish. It’s a versatile recipe that can easily be adapted with your favorite toppings or dressings, making it perfect for any occasion. Whether served as a main dish or a side, this salad is sure to impress!

Eggplant and Yellow Squash Stir-Fry

This Eggplant and Yellow Squash Stir-Fry is a quick and easy dish that highlights the freshness of these vegetables. Tossed in a savory sauce and cooked over high heat, this stir-fry makes for a flavorful weeknight dinner. Serve it over rice or noodles for a complete meal that’s packed with nutrients and taste.

Ingredients:

• 1 medium eggplant, diced
• 1 medium yellow squash, sliced
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 teaspoon ginger, minced
• Cooked rice or noodles, for serving
• Sesame seeds and green onions, for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
3. Add the diced eggplant and cook for 3-4 minutes, stirring frequently.
4. Incorporate the yellow squash and bell pepper, continuing to stir-fry for another 5-7 minutes, or until the vegetables are tender.
5. Pour in the soy sauce and sesame oil, mixing well to coat the vegetables. Cook for an additional minute to heat through.
6. Serve over cooked rice or noodles, garnished with sesame seeds and sliced green onions.

This Eggplant and Yellow Squash Stir-Fry is a fantastic option for busy weeknights. With its quick cooking time and vibrant flavors, it’s a perfect way to enjoy fresh vegetables in a delicious and satisfying meal. The versatility of this recipe allows you to customize it with your favorite proteins or additional veggies, making it a go-to dish in your culinary repertoire.

Baked Yellow Squash and Eggplant Fries

These Baked Yellow Squash and Eggplant Fries are a healthy and tasty alternative to traditional fries. Coated in breadcrumbs and baked until crispy, these veggie fries make for a great snack or side dish. Served with your favorite dipping sauce, they are sure to be a hit with both kids and adults.

Ingredients:

• 1 medium yellow squash, cut into thin strips
• 1 medium eggplant, cut into thin strips
• 1 cup breadcrumbs (panko for extra crunch)
• 1/2 cup grated Parmesan cheese (optional)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 eggs, beaten
• Olive oil spray

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a bowl, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
3. Dip each strip of yellow squash and eggplant into the beaten eggs, allowing excess to drip off, then coat in the breadcrumb mixture.
4. Place the coated strips on the prepared baking sheet in a single layer and spray lightly with olive oil.
5. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
6. Serve warm with your favorite dipping sauce, such as marinara or ranch.

These Baked Yellow Squash and Eggplant Fries are a fun and nutritious way to enjoy vegetables while satisfying your craving for a crispy snack. The combination of seasonings and the crunch from the breadcrumbs make them a delightful treat that can be enjoyed any time of day. Perfect for parties, movie nights, or as a side to your favorite meal, these veggie fries are sure to become a favorite in your household!