ROASTED ROSEMARY ZUCCHINI AND EGGPLANT MEDLEY

Roasted Rosemary Zucchini and Eggplant Medley image

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.

Provided by Parsley

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

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

Steps:

Place sliced eggplant, zucchini and onions in a large bowl.
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.

Nutrition Facts : Calories 98.5, Fat 5, SaturatedFat 0.7, Sodium 231.1, Carbohydrate 12.6, Fiber 4.4, Sugar 7.5, Protein 2.4

*** Explore more Roasted Rosemary Zucchini And Eggplant Medley Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #side-dishes #vegetables #easy #squash #presentation #served-hot #3-steps-or-less