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Mixed Roasted Vegetables
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Prep Time:
25 minutes
Total Time:
1 hour 10 minutes
Fresh veggies roasted with Italian herbs for sweet tenderness.
Ingredients:
  • 1 medium eggplant, cut into 2-inch chunks (1 1/2 pounds)
  • 1 medium green bell pepper, cut into 1-inch pieces
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 medium onion, cut into 8 wedges and separated into pieces
  • 2 medium zucchini, cut into 1-inch pieces
  • 1/2 pound whole fresh mushroom
  • 1/3 cup chopped fresh basil leaves or 2 tablespoons dried basil leaves
  • 3 tablespoons olive or vegetable oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium tomato, seeded and cut into 2-inch pieces
  • Grated Parmesan cheese, if desired
Instructions:
  • Preheat your oven to 350°F.
  • In a 3-quart casserole dish, generously layer eggplant, bell peppers, onion, zucchini, and mushrooms. Evenly distribute fragrant basil over the top.
  • Combine the oil, vinegar, oregano, salt, and pepper to create a flavorful dressing. Pour the dressing evenly over the vegetables for a tasty finish.
  • Bake uncovered for 30 minutes. Add the tomato and toss to coat. Bake for an additional 15 minutes or until the vegetables are tender. Serve with cheese.

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