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    You are in: Home / Recipes / Roasted Rosemary Zucchini and Eggplant Medley Recipe
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    Roasted Rosemary Zucchini and Eggplant Medley

    Roasted Rosemary Zucchini and Eggplant Medley. Photo by fawn512

    1/2 Photos of Roasted Rosemary Zucchini and Eggplant Medley

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    *Parsley*'s Note:

    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.

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    Units: US | Metric


    1. 1
      Place sliced eggplant, zucchini and onions in a large bowl.
    2. 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.

    Ratings & Reviews:

    • on October 11, 2007


      Wonderful!! I made this to serve along side spaghetti and meat balls- everyone loved it! To avoide uneven distribution of the herbs and vinegar- i turned the veggies half way through baking. Turned out great and was super sinple to put together!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2012


      Thanks for the recipe! I made it without the sugar and it was scrumptious.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 30, 2008


      This is the first time I tried the combination of zucchini and rosemary and I really enjoyed it. I cheated a bit and used all zucchini when I made this as a side dish last night to my rosemary lamb chops. I ended up with a HUGE zucchini from my garden, which fulfilled the proportions for both the zuchhini and eggplant called for in this recipe. I followed all other ingredients and directions as posted. The dish had very nice flavor and came together really quickly. I will definitely make this again with all zucchini and may even try it with the eggplant as the recipe originally calls for. Thanks, Parsley!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Roasted Rosemary Zucchini and Eggplant Medley

    Serving Size: 1 (165 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 98.4
    Calories from Fat 45
    Total Fat 5.0 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 231.0 mg
    Total Carbohydrate 12.6 g
    Dietary Fiber 4.3 g
    Sugars 7.4 g
    Protein 2.4 g

    The following items or measurements are not included:

    fresh rosemary

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