Ingredients
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1 large eggplant, sliced
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3 medium zucchini, sliced (about 5-6 cups or use a combo of yellow squash and green zucchini)
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1/2 cup thinly sliced onion
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3 garlic cloves, minced
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2 tablespoons olive oil
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1/4 cup balsamic vinegar
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1 teaspoon sugar
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3/4 teaspoon kosher salt
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1/2 teaspoon pepper
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5 sprigs fresh rosemary
Instructions
- 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.