Roasted Ratatouille With Balsamic Vinegar

• 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
• Cooking spray
• 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

1. Preheat oven to 425u0b0.
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 425u0b0 for 20 minutes; drizzle with vinegar. Bake an additional 20 minutes or until vegetables are tender. Combine vegetables, peppers, parsley, and olives, tossing well.

fresh cilantro, bay seasoning, oregano, thyme, zucchini, onions, eggplant, cooking spray, balsamic vinegar, red bell peppers, parsley, kalamata olives

Taken from www.myrecipes.com/recipe/roasted-ratatouille-with-balsamic-vinegar (may not work)