Roasted Italian Vegetables
- 2 small zucchini
- 4 small Japanese eggplants
- 4 to 6 ounces sliced portabella mushroom caps
- 2 large red bell peppers, cut into long, wide strips
- 1/2 cup good-quality balsamic vinaigrette
- Salt and freshly ground pepper to taste
- Preheat the oven to 425F.
- Stem the zucchini and eggplants.
- Quarter the zucchini lengthwise, then cut them in half crosswise.
- Cut the eggplants into eighths lengthwise, then cut them in half crosswise.
- Combine the zucchini and eggplant with the mushrooms and bell peppers in a large roasting pan (foil-lined if you prefer).
- Pour the vinaigrette over them, season with salt and pepper, and stir.
- Bake, stirring gently every 5 minutes or so, until the vegetables are tender and lightly browned, 20 to 25 minutes.
- Serve at once.
- Calories: 94
- Total Fat: 0g
- Protein: 3g
- Carbohydrate: 22g
- Cholesterol: 0mg
- Sodium: 212mg
zucchini, eggplants, portabella mushroom, red bell peppers, vinaigrette, salt
Taken from www.epicurious.com/recipes/food/views/roasted-italian-vegetables-372895 (may not work)