April 04, 2019 1 min read

Time

Prep time: 5 minutes
Cook time: 25 minutes

Ingredients

2 cups cubed eggplant
1 cup cubed zucchini
1/2 cup onion
1 tbsp balsamic vinegar
1/2 tsp garlic, minced
1 tbsp olive oil
1 tsp fresh thyme leaves
1/4 tsp fresh rosemary, finely chopped

Directions

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. In a mixing bowl, combine eggplant, zucchini, and onion.
  1. Drizzle olive oil and balsamic vinegar over the top and add minced garlic, thyme, and rosemary. Stir well to coat vegetables. Pour onto a baking sheet and roast for 25 minutes. Serve hot.

Oliver Bork
Oliver Bork


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