Balsamic Roasted Vegetables

Ingredients

• 4 spray(s) cooking spray
• 3 Tbsp balsamic vinegar
• 2 Tbsp olive oil
• 4 clove(s) (medium) garlic clove(s), minced
• 1 Tbsp fresh oregano, leaves, chopped
• 1 tsp rosemary, chopped
• 1/2 tsp table salt
• 1/4 tsp black pepper
• 2 medium uncooked zucchini, cut into 1-in chunks
• 2 medium eggplant(s), cut into 1-in chunks
• 2 cup(s) grape tomatoes
• 2 Tbsp basil, fresh, chopped

Instructions

1. Preheat oven to 425° F. Coat two rimmed baking sheets with cooking spray; set aside.
2. In a large bowl, whisk together vinegar, oil, garlic, oregano, rosemary, salt and pepper. Add zucchini and eggplant; toss well. Divide mixture between prepared baking sheets; bake 10 minutes.
3. Divide tomatoes between baking sheets; stir and bake until vegetables are tender, 10-15 minutes.
4. Spoon vegetables into a serving bowl; stir in basil. Serve hot or at room temperature.

Notes

Serving size: 1 cup