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Your favorite fresh veggies are roasted to tender sweetness with the help of an Italian herb-seasoned marinade.
Recipe by BettyCrocker
Prep Time
25min
Total Time
1hr10min
Servings
8servings
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Heat oven to 350ºF.
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.
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This also makes a tasty meatless main dish; just toss roasted vegetables with 8 ounces of cooked pasta.
Sprinkle leftover veggies on a sauce-topped pizza crust. Top with shredded mozzarella cheese, and bake until the cheese melts. Yum!
*Percent Daily Values are based on a 2,000 calorie diet.
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