Ingredients57 m servings 164
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place eggplant, zucchinis, tomatoes, onion, bell pepper, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil, rosemary, salt, and pepper; toss vegetables until well coated.
- Roast in the preheated oven until slightly tender; about 20 minutes. Mix and roast for another 12 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until vegetables begin to caramelize; about 10 minutes. Drizzle with balsamic vinegar.
Per Serving: 164 calories; 7.6 23.6 4.3 0 600 Full nutrition
ReviewsRead all reviews 4
I followed the method exactly as written (even at 7,000ft) and loved the outcome. The veggies are just bursting with flavor and the texture is perfect. Had to adjust two ingredients, though. I u...
It is easy, tasty and summery, we both loved it. To make it quicker, instead of using the oven, I sauted each of the cut-up vegetables on stove-top first, in a pan. Then cooked all of them t...