Marinated Roasted Vegetable Antipasto

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

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Prep Time 45 min
Total Time 1 hr 45 min
Servings 12

Ingredients

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

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Directions

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.