Roasted Rosemary Chicken and Eggplant

I try and cook healthy dishes as much as possible, and I'm always looking for tasty recipes because, let's face it, not all healthy dishes are tasty.  This one, however, is delicious.  I had never had eggplant before, so this was really new for me.  I loved it!  This was a really yummy recipe, and if you're a vegetarian, you don't even have to add the chicken.

Ingredients:

1/3 cup olive oil

1/3 cup balsamic vinegar

1 Tbsp. rosemary

1/2 tsp. crushed red pepper flakes

1 clove garlic, minced

4 skinless, boneless chicken breasts 

1 green bell pepper, sliced

1 red bell pepper, sliced

1 red onion, quartered

3 carrots, cut into 1 inch pieces

1 eggplant, cut into 1/2 inch cubes

 

Directions:

1. Line a cookie sheet with aluminum foil, and coat with cooking spray.
2.  In a large bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic. Place green bell pepper, red bell pepper, red onion, carrots, and eggplant in the marinade, and toss to coat. Arrange in a single layer on the prepared cookie sheet. Bake at 400 for 15 minutes.
3. While the veggies are cooking, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic in the bowl again. Place chicken in the bowl, and marinate 5 minutes.  
4. Add the chicken to the vegetables and bake for 20 more minutes, or until the chicken juices run clear.