Roasted Vegetable Antipasto

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 12
• 1/2 large onion, cut into 3/8 inch wedges
• 1/4 cup extra virgin olive oil
• 1/2 small eggplant, cut lengthwise
• 1 small red bell pepper
• 1 small yellow bell pepper
• 4 ounces portabella mushrooms, cut into 3/8 inch slices
• 1/4 cup white
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried basil leaves
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 garlic cloves, minced

Recipe

• 1 heat oven to 400.
• 2 arrange onion wedges in ungreased baking pan.
• 3 drizzle with 1 t. of the oil.
• 4 bake for 5 minutes.
• 5 meanwhile, cut eggplant half crosswise into 3/8 inch thick slices.
• 6 cut top and bottom from red and yellow pepper; reserve for another use.
• 7 remove seeds and membranes from peppers.
• 8 cut into 1x2 inch strips.
• 9 remove pan from oven and add eggplant, bell peppers and mushrooms to pan.
• 10 drizzle with remaining oil.
• 11 bake 10 minutes.
• 12 turn vegetables; bake and additional 5 to 10 minutes or until veggies are crisp tender.
• 13 in medium bowl, combine all marinade ingredients.
• 14 add roasted vegetables; toss to coat.
• 15 cover; refrigerate 1 hour or until cool.
• 16 to serve, drain vegetables; arrange on serving platter.
• 17 discard marinade.