• prep: 25 min
• cook: 0 hr
• total: 25 min

servings:

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

• 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

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