Roasted Vegetables

Wed, 01/21/2009 – 9:24am — Mark K. Mellis

Summary

YIELD

Servings

SOURCE This was inspired by a recipe Jana saw in Mary Hunt’s Cheapskate column in the newspaper.
PREP TIME 15 minutes

Description

 A fast and easy way to get extra servings of vegetables into your friends and family.

Ingredients

2 T balsamic or red wine vinegar
3 T olive oil
1⁄4 c fresh basil, chopped
1   small eggplant, sliced into thin rounds
1   zucchini, sliced thin
1   yellow squash, sliced thin
1   red bell pepper, sliced thin
1   small onion, sliced thin

Instructions

  1. Prepare vegetables and herbs.
  2. Preheat oven to 450 F.
  3. Blend vinegar oil and basil in a large bowl, add sliced vegetables, salt and pepper, then toss to coat.
  4. Place vegetables in roasting pan and bake, stirring occasionally until tender, about 30 minutes.

You’re done!

Notes

You can cover and refrigerate the roasted vegetables for up to one day. Serve with pita bread and a yogurt dressing, or toast rounds.

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