Sheetpan Eggplant, Peppers & Potatoes with Pistachio Gremolata

Two of Sicily’s primary ingredients–eggplant and pistachios–serve as the protagonists in this veggie-forward side dish.

COOK TIME 40 minutes
PREP TIME 20 minutes

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With an intense fruitiness and pungency, this oil boasts notes reminiscent of Sicily including oregano, wild fennel, and citrus.


For the roasted veggies:

  • 1 large / eggplant, cut into wedges
  • 1 / red bell pepper, thickly sliced
  • 1 / russet potato, cut into wedges
  • 1 cup / cherry tomatoes, halved
  • 1 teaspoon / salt
  • ¼ cup / Siciliano IGP Extra Virgin Olive Oil

For the pistachio gremolata:

  • 1½ cups / fresh parsley
  • ¼ cup / raw and shelled pistachios
  • 2 cloves / garlic
  • ½ teaspoon / sea salt
  • ¼ cup / Siciliano IGP Extra Virgin Olive Oil
  • / Lemon juice from whole lemon


  1. Wash and prepare all the veggies. Place eggplant wedges on a baking tray, lined with a tea towel. Sprinkle with kosher salt and let sweat for 15-30 minutes. (This helps remove the bitterness.) Use the towel to press out any additional moisture at the end.
  2. Preheat oven to 400°F and line a baking sheet with parchment paper (you may need 2 sheets).
  3. Add all the vegetables, Siciliano olive oil, and 1 teaspoon of salt to a large bowl. Toss to coat the veggies.
  4. Arrange the vegetables on the baking sheet. Bake for 30-40 minutes, flipping halfway until the veggies are soft and tender.
  5. While the vegetables are roasting, prepare the pistachio gremolata. Add all the ingredients, except for the olive oil and lemon juice, to a food processor and pulse until a coarse mixture forms. With the blade running, drizzle in the Siciliano IGP EVOO and lemon juice. Taste and adjust seasoning as needed.
  6. To serve, arrange the vegetables on a large platter and spoon the pistachio gremolata on top. Serve warm or at room temperature.