Roasted Italian Vegetables

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* Exported from MasterCook *

 

Roasted Italian Vegetables

 

Recipe By : Pasta East to West by Nava Atlas, page 186

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***MARINADE***

1/4 cup balsamic vinegar

1/4 cup semi-dry red wine

1 1/2 tablespoons extra-virgin olive oil

1/2 teaspoon dried oregano

1/2 teaspoon salt

Freshly ground black pepper -- to taste

***VEGETABLES***

2 small zucchini

4 small Japanese eggplants -- unpeeled

(about 12 ounces)

6 ounces portobello mushrooms

1 large red bell pepper

cut into long wide strips

1 large green pepper

cut to match the red pepper

Mixed greens -- (mesclun) as desired

 

4 to 6 servings

 

After having enjoyed a similar dish in northern Italian restaurants (in

Connecticut, not Italy alas), I just couldn't wait to try to recreate it

myself . I've made it several times since as an accompaniment to mild

flavored pasta dishes. The aroma given off while the vegetables are

roasting is intoxicating!

 

Preheat the oven to 450 degrees.

 

Combine the marinade ingredients in a small mixing bowl, and stir together.

 

Stem the zucchini, then cut them in half crosswise. Cut each of the

sections length-wise to make long, 1/4-inch-thick slices. Do the same with

the eggplants. Clean the mushrooms and slice them 1/4-inch thick.

 

Combine the cut red and green bell peppers with the other vegetables in a

mixing bowl. Pour the marinade over them, and toss well.

 

Arrange the vegetables in a single layer, if possible, in a foil-lined

roasting pan. Bake for 20 to 25 minutes, stirring every 5 minutes. (Make

sure to wear an oven mitt to do so.)

 

Set the oven to broil. Broil the vegetables until they begin to brown,

about 4 to 5 minutes.

 

Line individual plates or wide shallow bowls with some greens, and spoon

the vegetables over them. This is good served warm or at room temperature.

 

Calories: 87, Carbohydrate: 9 g, Total Fat: 4 g, Cholesterol: 0 g, Protein:

2 g, Sodium: 219 mg

 

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