Roasted Rosemary Zucchini and Eggplant Medley

*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.

• Total Time: 35 mins
• Prep 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

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.

Reviews

[Jenni D]

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!

[najwa]

Excellent recipe thanks!

[Dr. Jenny]

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!