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Marinated Roasted Vegetable Antipasto

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By Betty Crocker Kitchens
Updated Apr 30, 2010
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An easy balsamic marinade does magical things when used to roast portobello mushrooms, peppers, and eggplant.

Marinated Roasted Vegetable Antipasto

  • Prep Time 45 min
  • Total 1 hr 45 min
  • Servings 12
  • Ingredients 13
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Remove onion from oven. Arrange eggplant, bell peppers and mushrooms in pan; drizzle with remaining 3 tablespoons oil.
  • Step 
    4
    Return to oven; bake 10 minutes. Turn vegetables; bake 5 to 10 minutes longer or until vegetables are crisp-tender.
  • Step 
    5
    In medium bowl, mix all marinade ingredients. Add roasted vegetables; toss to coat. Cover; refrigerate until chilled, about 1 hour.
  • Step 
    6
    To serve, drain vegetables, discarding marinade; arrange on serving platter.

Nutrition

50 Calories
5g Total Fat
0g Protein
2g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
50
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
25mg
1%
Total Carbohydrate
2g
1%
Dietary Fiber
1g
4%
Sugars
1g
Protein
0g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
20%
20%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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