Ingredients
- 1 large eggplant, sliced
- 3 medium zucchinis, sliced
- ½ cup thinly sliced onion
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- ¼ cup balsamic vinegar
- 1 teaspoon sugar
- 5 sprigs fresh rosemary
- Salt & pepper
Directions
- 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.
Enjoy!