How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Rosemary Zucchini And Eggplant Medley?

You need 10 ingredients. The key ingredients include: 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, and more.

Is Roasted Rosemary Zucchini And Eggplant Medley suitable as vegetarian?

Yes, Roasted Rosemary Zucchini And Eggplant Medley falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Roasted Rosemary Zucchini And Eggplant Medley?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Rosemary Zucchini And Eggplant Medley Recipe

Name: Roasted Rosemary Zucchini And Eggplant Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Roasted Rosemary Zucchini And Eggplant Medley

Eats Now Editorial Team · 222 kcal · Vegetarian

Roasted Rosemary Zucchini And Eggplant Medley – a delicious recipe with eggplant, zucchini, onion, garlic, olive oil, balsamic vinegar. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Roasted Rosemary Zucchini And Eggplant Medley

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