Roasted Rosemary Zucchini and Eggplant Medley
35 mins (prep 10, cooking 25)
12 ingredients
6-8 servings
Great veggie side dish to roast in the oven or in a foil pan on the grill.I like to prepare it for roasting a couple of hours ahead to let the flavors blend.

Categories:  served-hot , <-60-mins , side-dish , easy , 3-steps-or-less , presentation , squash , vegetable , time-to-make ,
Share on Newzsocial



Serving Size (19.85 g)
Servings 6
Amount per Serving
Calories 58.89 Calories from Fat 44.55
% Daily Value *
Total Fat 4.95g 45.66%
Saturated Fat 0.68g 20.54%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 293.33mg 73.33%
Total Carbohydrate 3.28g 6.56%
Dietary Fiber 0.14 g 3.34%
Sugars 2.31 g %
Protein 0.19g 2.24%
Vitamin A 0.14IU% Vitamin C 0.55mg%
Calcium 6.7mg% Iron 0.19mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large eggplant, medium zucchini, thinly sliced onion, fresh rosemary