Roasted Rosemary Zucchini And Eggplant Medley - cooking recipe

Ingredients

1 large eggplant, sliced
3 medium zucchini, sliced (about 5-6 cups or use a combo of yellow squash and green zucchini)
1/2 cup thinly sliced onion
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

Preparation

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\u00b0F 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.