Ingredients
1
medium eggplant, cut into 2-inch chunks (1 1/2 pounds)
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 separated into pieces
2
medium zucchini, cut into 1-inch pieces
1/2
pound whole fresh mushroom
1/3
cup chopped fresh basil leaves or 2 tablespoons dried basil leaves
3
tablespoons olive or vegetable oil
2
tablespoons red wine vinegar
1
teaspoon dried oregano leaves
1/2
teaspoon salt
1/4
teaspoon pepper
1
medium tomato, seeded and cut into 2-inch pieces
Grated Parmesan cheese, if desired
Preparation
Heat oven to 350°F.
Place eggplant, bell peppers, onion, zucchini and mushrooms in 3-quart casserole. Sprinkle evenly with basil.
Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over vegetables.
Bake uncovered 30 minutes. Add tomato; toss to coat. Bake uncovered about 15 minutes longer or until vegetables are tender. Serve with cheese.
