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Preheat oven to 425
Toss squash and eggplant in olive oil, and season generously with Pepper-Tarragon, salt and pepper.
Lay squash and eggplant in one layer, cut side down, on foil lined pan.
Roast for approx 25 minutes until vegetables start to soften and brown.
Let cool to room temperature.
Toss with tomatoes, place in serving dish, sprinkle with basil leaf chiffonade, season with more Pepper-Tarragon and drizzle with Balsamic vinegar.
This recipe was provided by Barbara R from .