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Roasted Rosemary Zucchini And

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Ingredients

Adjust Servings:

	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

Nutritional information

98.5

Calories

45 g

Calories From Fat

5 g

Total Fat

0.7 g

Saturated Fat

0 mg

Cholesterol

231.1 mg

Sodium

12.6 g

Carbs

4.4 g

Dietary Fiber

7.5 g

Sugars

2.4 g

Protein

165 g

Serving Size

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Roasted Rosemary Zucchini And

Name: Roasted Rosemary Zucchini And
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6-8
Cuisine: American
Ingredients: : 1; : 3; : 1/2; : 3; : 2; : 1/4; : 1; : 3/4; : 1/2; : 5

Features:

Cuisine:

American

I have made this twice recently and LOVE it!

55 min
Serves 6
Easy

Ingredients

Directions

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.,I have made this twice recently and LOVE it!,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!!

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Steps

1 Done	Place Sliced Eggplant, Zucchini and Onions in a Large Bowl.
2 Done	Add All Remaining Ingredients and Toss to Coat Well. Pour Into a Baking Dish or Foil Pan and Bake at 450f 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.