We try and somewhat eat “seasonally”. Why? Because the vegetables and fruits taste way better and are way cheaper! This recipe is a nice way to serve vegetables in this time of the year. A nice variety of vegetables, roasted together. We ate a big helping with a side of meat, and quite enjoyed it. 🙂
Use the veggies you have, and try it! The above mixture doesn’t have all the vegetables in the recipe below, and I added celery. It’s versatile.
This recipe is from <a href="Betty Crocker Cookbook: Everything You Need to Know to Cook Today, New Tenth Edition “>Betty Crocker’s Cookbook.
Mixed Roasted Vegetables
1 medium unpeeled eggplant (1 1/2lb), cut into 2″ chunks
1 medium green pepper, cut into 1″ pieces
1 medium red pepper, cut into 1″ pieces
1 medium onion, cut into 8 wedges and separated
2 medium zucchini, cut into 1″ pieces
1/2lb whole mushrooms
1/3 cup fresh or 2 Tbsp dried basil leaves
3 Tbsp oil
2 Tbsp red wine vinegar
1 tsp dried oregano leaves
1/2 tsp salt
1/4 tsp pepper
1 medium tomato, cut into 2 pieces
Grated parmesan cheese, if desired
Place eggplant, peppers, onion, zucchini and mushrooms in large casserole. Sprinkle evenly with basil. Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over vegetables. Bake uncovered at 350 for 30 minutes. Add tomatoes; toss to coat. Bake uncovered about 15 minutes or until vegetables are tender. Top with parmesan cheese, if desires.