Roasted Rosemary Zucchini and Eggplant Medley

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.

• Ready In: 35 mins
• Serves: 6-8

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.