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2 Cups Sliced Yellow Squash
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2 Cups Sliced Red Onions
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2 Cups Sliced Eggplant
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1/4 Cup Cilantro
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1 tsp Chili
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1 Tbs Olive Oil
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2 Gloves of Garlic
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1 Tbs Balsamic Vinegar
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1/4 Cup Veggie Broth
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Sea Salt & Pepper
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1
Slice the vegetables.
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2
Prepare marinate by mixing cilantro, chili, olive oil, garlic, balsamic vinegar and veggie broth in a bowl.
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3
Marinate the sliced vegetables for at least an hour.
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4
Roast vegetable at 350°F for 20 mins.
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5
Sprinkle the vegtables with sea salt & pepper.
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