Roasted Rosemary Zucchini and Eggplant Medley

Total Time
35mins
Prep 10 mins
Cook 25 mins

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 Nutrition

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

(8)
Most Helpful

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!

Jenni D October 11, 2007

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

Moorea M. October 10, 2012

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!

Dr. Jenny July 30, 2008

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