I love the tart, acidic taste of balsamic vinegar paired with savory ingredients like garlic and onion. Roasting these vegetables with the balsamic brings out the sweet component of the vinegar as well. I love to pair this dish with a nice chicken breast stuffed with ricotta cheese and prosciutto. YUM!

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Roasted Mushrooms, Zucchini and Eggplant with Rosemary

Author: Kyndra D. Holley
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 6 Servings 1x

Scale

Ingredients

1 medium eggplant, cubed
2 medium zucchinis, halved lengthwise and sliced
8 ounces cremini mushrooms, quartered
6 cloves garlic, minced
leaves of 3 sprigs fresh rosemary, chopped
¼ cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons dried minced onion
2 teaspoons sea salt
1 teaspoon ground black pepper

Instructions

Preheat oven to 400° Line a rimmed baking sheet with aluminum foil or parchment paper.
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.
Pour mixture onto baking sheet and spread in a single layer. Bake for 40 minutes, tossing every 10 minutes.

Notes

Per Serving – Calories – 101 Fat – 9g Protein – 1.3g Total Carbs – 4.6 g Fiber – 1.5g Net Carbs – 3.1g

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Comments

Maya | Wholesome Yum says
July 1, 2016 at 11:41 am
Hi Kyndra, I just wanted to let you know I featured this recipe in my Low Carb Gluten-free Zucchini Recipes roundup. I hope you’ll get some visits coming your way!
Claudia Franke says
September 12, 2018 at 7:36 am
This is a fantastic recipe, I even added the veggies to whole weath Fusilli for a simple meat free dinner. Everybody loved it. Thank you!