Roasted Rosemary Zucchini and Eggplant Medley

Ingredients §

• 1 large eggplant
• 3 medium zucchini, sliced
• 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

Instructions §

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.

Source: Food