Ingredients:
1 large eggplants, sliced
3 medium zucchini, sliced ( about 5-6 cups or use a combo of yellow squash and green zucchini)
1/2 cup thinly sliced onions
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
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.
Servings: 6-8
Time preparation: 10 min.
Time total: 35 min.