MIXED ROASTED VEGETABLES

Mixed Roasted Vegetables image

Your favorite fresh veggies are roasted to tender sweetness with the help of an Italian herb-seasoned marinade.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h10m

Yield 8

Number Of Ingredients 14

Previous Next

Ingredients

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

Steps:

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

Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 150 mg