1 small eggplant, diced into ½” cubes
1 red pepper, cored and diced ½”
1 yellow pepper, cored and diced ½”
1 small red onion, peeled and diced ½”
1 small sweet potato, peeled and diced ½”
1 large Yukon Gold potato, peeled and diced ½”
¼ cup olive oil
1 clove garlic, minced
1 tsp. kosher salt
½ tsp. freshly ground black pepper
½ tsp. smoked paprika
1 sprig rosemary, needles roughly chopped
3 Tbsp. balsamic vinegar
8 Marcangelo Chicken Breast Souvlaki Kabobs
Preheat the oven to 400°F.
Line two large baking sheets with aluminum foil.
In a very large bowl, toss together the eggplant, red and yellow peppers, red onion, sweet potato and Yukon Gold potato. In a small bowl, stir together the olive oil, garlic, salt, pepper, smoked paprika and rosemary. Drizzle evenly over the vegetables and toss well to coat. Transfer the vegetables onto the two baking sheets and space them out to evenly distribute.
Roast the vegetables in the oven for 20 minutes and then drizzle with the balsamic vinegar, stir to combine and return to the oven to roast for 10 to 12 minutes more until vegetables are tender and beginning to caramelize. Season to taste.
Cook the Marcangelo Chicken Breast Kabobs using your preferred method – air fryer, oven,, stovetop or BBQ. Try to time the kabobs so they are ready at the same time as the roasted vegetables. Enjoy while hot.