Roasted Vegetable Antipasto

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

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.

onion, extra virgin olive oil, eggplant, red bell pepper, yellow bell pepper, portabella mushrooms, white wine, balsamic vinegar, basil, oregano, salt, pepper, garlic

Taken from www.food.com/recipe/roasted-vegetable-antipasto-358312 (may not work)