Marinated Roasted Vegetable Antipasto

Marinated Roasted Vegetable Antipasto

An easy balsamic marinade does magical things when used to roast portobello mushrooms, peppers, and eggplant.

Prep Time

45

Minutes

Total Time

1:45

Hr:Mins

Makes

12

servings

Roasted Vegetables
1/2
large onion, cut into 3/8-inch-thick wedges
4
tablespoons extra-virgin olive oil
1/2
small eggplant (cut lengthwise)
1
small red bell pepper
1
small yellow bell pepper
4
oz portobello mushrooms, cut into 3/8-inch-thick slices
Marinade
1/4
cup white wine or chicken broth
2
tablespoons balsamic vinegar
1
teaspoon dried basil leaves
1/2
teaspoon dried oregano leaves
1/2
teaspoon salt
1/4
teaspoon pepper
2
cloves garlic, minced
  1. Heat oven to 400°F. In ungreased 15x10x1-inch pan, arrange onion wedges. Drizzle 1 tablespoon of the oil over onion. Bake 5 minutes.
  2. Meanwhile, cut eggplant half crosswise into 3/8-inch-thick slices. Cut top and bottom from red and yellow bell peppers; reserve for another use. Remove seeds and membranes from bell peppers. Cut into 2x1-inch strips.
  3. Remove onion from oven. Arrange eggplant, bell peppers and mushrooms in pan; drizzle with remaining 3 tablespoons oil.
  4. Return to oven; bake 10 minutes. Turn vegetables; bake 5 to 10 minutes longer or until vegetables are crisp-tender.
  5. In medium bowl, mix all marinade ingredients. Add roasted vegetables; toss to coat. Cover; refrigerate until chilled, about 1 hour.
  6. To serve, drain vegetables, discarding marinade; arrange on serving platter.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Note
If made ahead, roasted vegetables can be refrigerated up to 24 hours.
Tip
Whole small mushrooms, such as cremini or white button mushrooms, can be used in place of the sliced Portobello mushrooms.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 50
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1g,),
  • Cholesterol 0mg;
  • Sodium 25mg;
  • Total Carbohydrate 2g
    • (Dietary Fiber 1g,
    • Sugars 1g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges:
    • 1 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.