Roasted Rosemary Zucchini and Eggplant Medley

Name: Roasted Rosemary Zucchini and Eggplant Medley
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 1 large eggplant, sliced; 5 sprigs fresh rosemary; 3 garlic cloves, minced; 1 teaspoons kosher salt; 2 Tbsps olive oil; 118 milliliters thinly sliced onion; 1 teaspoons pepper; 1 teaspoon sugar; 3 mediums zucchini, sliced (about 5-6 cups or use a combo of yellow squash and green zucchini)

Roasted Rosemary Zucchini and Eggplant Medley is Head to the store and pick up kosher salt, sugar, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes.