Mixed Roasted Vegetables

 

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

• 1 Heat oven to 350ºF.
• 2 Place eggplant, bell peppers, onion, zucchini and mushrooms in 3-quart casserole. Sprinkle evenly with basil.
• 3 Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over vegetables.
• 4 Bake uncovered 30 minutes. Add tomato; toss to coat. Bake uncovered about 15 minutes longer or until vegetables are tender. Serve with cheese.