Roasted Zucchini and Eggplant Medley

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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

  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.

 Enjoy!

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