| Prep | Cook | Ready in | Servings | |
| 20 min | 40 min | 1 h | 6 |
| 1 eggplant | Eggplant (cubbed) |
| 2 medium | Zucchini (halved lengthwise and sliced) |
| 227 gm | Cremini (Italian) mushroom (quartered) |
| 6 clove(s) | Garlic (minced) |
| 3 sprig | Rosemary, fresh (chopped) |
| 1/4 cup | Olive oil |
| 2 tbsp | Balsamic vinegar |
| 2 tbsp | Onion, dehydrated flakes |
| 2 tsp | Sea salt |
| 1 tsp | Black pepper |
1. Preheat oven to 400°F Line a rimmed baking sheet with aluminum foil or parchment paper.
2. In a large mixing bowl, combine eggplant, zucchini, mushrooms, garlic, rosemary, olive oil, balsamic vinegar, onion flakes, sea salt, and black pepper. Toss until vegetables are coated and ingredients are well mixed.
3. Pour mixture onto baking sheet and spread in a single layer. Bake for 40 minutes, tossing every 10 minutes.
Serve right away!
| Vegetables | 4.2 |
Eggplant
is a rich source of vitamin C, fiber and folic acid!
Zucchini
is a good source of potassium which helps to maintain water balance in the body!
