Ingredients:
1 large onions, cut into 12 wedges
12 garlic cloves, peeled
3/4 lb eggplants, cut in chunks
1/2 lb zucchini, cut into 1/2 inch rounds
1 lb plum tomatoes, cut into 4 wedges
1 fennel bulbs, trimmed and cut in 12 wedges
1/4 lb mushrooms, cut in quarters
1 sweet red peppers, cut in strips
1 yellow sweet peppers, cut in strips
1 tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup shredded fresh basil or 1/4 cup chopped fresh parsley
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Directions:
Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
Sprinkle with rosemary, thyme, salt and pepper.
Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned.
Toss with basil, olive oil and vinegar.
Taste and adjust seasonings if necessary.
Servings: 6
Time preparation: 10 min.
Time total: 55 min.