Roasted Rosemary Zucchini and Eggplant Medley |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Great veggie side dish to roast in the oven or in a foil pan on the grill. I like to prepare it for roasting a couple of hours ahead to let the flavors blend. Ingredients:
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 |
Directions:
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.
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