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Ingredients
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- 3 garlic cloves, pressed
- 2 teaspoons finely chopped fresh thyme
- 1 teaspoon finely chopped fresh basil
- 2 large red onions, halved, thinly sliced
- 1 yellow bell pepper, cut into 1/2-inch-wide strips
- 1 red bell pepper, cut into 1/2-inch-wide strips
- 1 orange bell pepper, cut into 1/2-inch-wide strips
- 1 1-pound eggplant, quartered lengthwise, cut crosswise into 1/2-inch slices
- 1/2 pound yellow squash (about 2 medium), cut into 1/3-inch-thick rounds
- 1/2 pound zucchini (about 2 medium), cut into 1/3-inch-thick rounds
- Coarse kosher salt
Details
Servings 6
Adapted from epicurious.com
Preparation
Step 1
Whisk vinegar and mustard in medium bowl.
Gradually whisk in oil. Stir in garlic, thyme, and
basil. Season to taste with salt and pepper.
DO AHEAD: Dressing can be made 1 day ahead.
Cover and chill.
Preheat oven to 450°F. Toss onions and
next 6 ingredients in large bowl; sprinkle with
coarse salt and pepper. Add dressing; toss to
coat. Divide between 2 large rimmed baking
sheets. Roast until vegetables are tender and
slightly brown around edges, about 35 minutes.
Per serving: 239 calories, 19 g fat (3 g saturated), 0 mg cholesterol, 32 mg sodium, 18 g carbohydrates, 6 g fiber, 3 g protein
Nutritional analysis provided by
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