4 servings (serving size: 1 cup)

Eggplant, zucchini, and onion are coated with a blend of herbs and spices prior to baking. This dish nicely complements beef or chicken.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine first 4 ingredients in a large heavy-duty zip-top plastic bag. Add zucchini, onions, and eggplant; seal and shake to coat. Arrange vegetables in a shallow roasting pan coated with cooking spray. Lightly coat vegetables with cooking spray. Bake at 425° for 20 minutes; drizzle with vinegar. Bake an additional 20 minutes or until vegetables are tender. Combine vegetables, peppers, parsley, and olives, tossing well.

Ratings & Reviews

catscooking's Review

April 19, 2014
This recipe is tasty, but it is also time-consuming to prepare because of both the prep of the vegetables and the baking time.