Marinated Roasted Vegetable Antipasto

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

By Betty Crocker Kitchens

April 30, 2010

Roasted Vegetables

1/2

large onion, cut into 3/8-inch-thick wedges

tablespoons extra-virgin olive oil

1/2

small eggplant (cut lengthwise)

small red bell pepper

small yellow bell pepper

oz portobello mushrooms, cut into 3/8-inch-thick slices

1/4

cup white wine or chicken broth

tablespoons balsamic vinegar

teaspoon dried basil leaves

1/2

teaspoon dried oregano leaves

1/2

teaspoon salt

1/4

teaspoon pepper

cloves garlic, minced

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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.

If made ahead, roasted vegetables can be refrigerated up to 24 hours.
Whole small mushrooms, such as cremini or white button mushrooms, can be used in place of the sliced Portobello mushrooms.