Mixed Roasted Vegetables
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2010-03-03

Ingredients
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1 medium eggplant (1 1/2 lbs), cut into 1 1/2 in. chunks
1 medium green bell pepper, cut into 1 in. pieces
1 medium red bell pepper, cut into 1 in. pieces
1 medium onion, cut into 8 wedges and separated
2 medium zucchini, cut into 1 in. pieces
1/2 ib whole mushrooms, washed and dried
1/3 cup chopped fresh (or 2 Tbs dried) basil
3 Tbs olive oil (or vegetable oil)
2 Tbs red wine vinegar
1 tsp dried oregano leaves
1/2 tsp salt
1/4 tsp pepper
1 medium tomato, seeded and cut into 2 in. pieces
Grated parmesan cheese (optional)

Directions
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1. Heat oven to 350 F
2. Put all the vegetables together (not the tomatoes - they are a fruit!)
3. Mix the olive oil, red win vinegar, basil, oregano, salt, pepper in bowl
4. Mix the vegetables with the oil mixture in a baking pan
5. Bake uncovered for 30 minutes.  Add tomatoes, toss to coat
6. Bake uncovered about 15 minutes longer, or until vegetables are tender.  Serve with cheese.