Eggplant, zucchini, and onion are coated with a blend of herbs and spices prior to baking. This dish nicely complements beef or chicken.
1 1/2 teaspoons chopped fresh cilantro
1/2 teaspoon Old Bay seasoning
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 medium zucchini, halved crosswise and cut lengthwise into (1/4-inch) slices
2 small onions, cut into (1/4-inch) slices
1 (3/4-pound) eggplant, peeled and cut crosswise into (1/4-inch) slices
2 tablespoons balsamic vinegar
1/2 cup drained bottled roasted red bell peppers, cut into (1/4-inch) strips
1/4 cup chopped fresh parsley
1/4 cup coarsely chopped kalamata olives
How to Make It
Preheat oven to 425°.
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.