By *Parsley* on June 13, 2005
Photo by fawn512
Photo by fawn512
"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."
Serving Size: 1 (165 g)
Servings Per Recipe: 6
"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!"
"Thanks for the recipe! I made it without the sugar and it was scrumptious."
"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!"
"The first time I made it I only had lemon and thyme vinegar. It was good and my husband took leftovers to work (they reheat well). The second time I made it with balsmic vinegar and it had a nicer punch to it. Either way this is a great recipe!!"
"Wonderful dish Parsley!! DH and I loved it. We did it in the oven but will also try this on the grill - as you suggested. Thanks :)"
"DIdn't have zucchini so i use 750g of eggplant instead. I also added 1 leek. The top part was a bit dry, but the herbs was at the top so top tasted good. while the ones at the bottom were soaked with the balsamic. So the bottom is wet, while top is dry with herbs."
"We just stopped by our CSA and had a boatload of eggplant, summer squash, and onions. Found this recipe after a brief search. Me and DH LOVED IT!!"
"Excellent recipe thanks!"