Roasted Rosemary Zucchini And Eggplant Medley

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 large eggplant, sliced
• 3 medium zucchini, sliced (about 5-6 cups or use a combo of yellow squash and green zucchini)
• 1/2 cup thinly sliced onion
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon sugar
• 3/4 teaspoon kosher salt
• 1/2 teaspoon pepper
• 5 sprigs fresh rosemary

Recipe

• 1 place sliced eggplant, zucchini and onions in a large bowl.
• 2 add all remaining ingredients and toss to coat well. pour into a baking dish or foil pan and bake at 450°f for about 25-30 minutes or until desired tenderness. or place foil pan on grill and grill for approximately 20-25 minutes or until desired tenderness.