MARINATED ROASTED VEGETABLE ANTIPASTO

Marinated Roasted Vegetable Antipasto image

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

Provided by Betty Crocker Kitchens

Time 1h45m

Yield 12

Number Of Ingredients 13

Ingredients

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
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

Steps:

Heat oven to 400°F. In ungreased 15x10x1-inch pan, arrange onion wedges. Drizzle 1 tablespoon of the oil over onion. Bake 5 minutes.
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.
Remove onion from oven. Arrange eggplant, bell peppers and mushrooms in pan; drizzle with remaining 3 tablespoons oil.
Return to oven; bake 10 minutes. Turn vegetables; bake 5 to 10 minutes longer or until vegetables are crisp-tender.
In medium bowl, mix all marinade ingredients. Add roasted vegetables; toss to coat. Cover; refrigerate until chilled, about 1 hour.
To serve, drain vegetables, discarding marinade; arrange on serving platter.

Nutrition Facts : Calories 50, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 1 g