Mixed Roasted Vegetables

By HazyWaters

Ingredients

• 1 medium eggplant, cut into chunks
• 1 medium green bell pepper, cut into 1 inch pieces
• 1 medium red bell pepper, cut into 1 inch pieces
• 1 medium onion, cut into 8 wedges and seperated
• 2 medium zucchini, cut into 1 inch pieces
• 2 medium yellow squash cut into 1 inch pieces
• 1/2 pound whole mushrooms
• 1/3 cup chopped fresh or 2 Tbsp. Dried basil leaves
• 3 Tbsp. Olive or vegetable oil
• 2 Tbsp. Red wine vinegar
• 1 tsp. Dried oregano leaves
• 1/2 tsp. Salt
• 1/4 tsp. Pepper
• 1 medium tomato, seeded and cut into 2 inch pieces
• Grated parmesan cheese

Preparation

Step 1

Heat oven to 350.
Place eggplant, peppers, onion, zucchini, squash and mushrooms in 3 qt. casserole. Sprinkle with basil.
Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over vegetables.
Bake uncovered 30 minutes. Add tomatoes; toss to coat. Bake uncovered about 15 minutes longer or until vegetables or tender. Sprinkle with cheese.