Roasted Ratatouille with Balsamic Vinegar

Ingredients

• 2 tablespoons balsamic vinegar 
• 0.5 teaspoon thyme leaves dried
• 0.8 pound eggplant peeled ()
• 1.5 teaspoons cilantro leaves fresh chopped
• 0.3 cup parsley fresh chopped
• 0.3 cup kalamata olives coarsely chopped
• 0.5 teaspoon old bay seasoning 
• 2 small onions cut into (1/4-inch) slices
• 0.5 teaspoon oregano dried
• 0.5 cup bottled roasted bell peppers red drained cut into (1/4-inch) strips
• 2 medium zucchini halved cut lengthwise into (1/4-inch) slices

Equipment

• oven
• roasting pan
• ziploc bags

Directions

1. Preheat oven to 42
2. Combine first 4 ingredients in a large heavy-duty zip-top plastic bag.
3. 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.
4. Bake at 425 for 20 minutes; drizzle with vinegar.
5. Bake an additional 20 minutes or until vegetables are tender.
6. Combine vegetables, peppers, parsley, and olives, tossing well.