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
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. In a mixing bowl, combine eggplant, zucchini, and onion.
- 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.
