Roasted Mediterranean Veggies with Poached Eggs and Feta - Eggs.ca

Ingredients

• 1 ½ tbsp (25 mL) olive oil
• 1 tbsp (15 mL) balsamic vinegar
• ¼ tsp (1.25 mL) dried basil
• ¼ tsp (1.25 mL) dried oregano
• ¼ tsp (1.25 mL) dried thyme
• ⅛ tsp (0.5 mL) salt
• 1 ½ cups (375 mL) cubed eggplant (1/2-inch/1 cm cubes)
• 8 cremini or white mushrooms, quartered
• 1 medium zucchini, cut into 1/2-inch/1 cm cubes
• 14 cherry tomatoes, halved
• 4 eggs
• ¼ cup (60 mL) crumbled feta cheese
• Freshly ground black pepper, to taste
• 1 tbsp (15 mL) chopped fresh parsley (optional)