1 md. eggplant, cut into 1 1/2 inch pieces
1 green pepper, cut into 1 inch pieces
1 red pepper, cut into 1 inch pieces
1 md. onion, cut into 8 wedges and separated
2 md. zucchini, cut into 1 inch pieces
1/2 lb. white mushrooms, whole
1/3 cup fresh basil, chopped
3 T olive oil
2 T red wine vinegar
1 tsp. Bella Garlique
1/2 tsp. salt
1/4 tsp. pepper
1 md. tomato, seeded and chopped or 14.5 oz.
canned tomatoes
parmesan cheese
pasta, optional
Preheat the oven to 350 degrees. In a small bowl, mix olive oil, red wine vinegar, Bella Garlique, salt, and pepper. In an oiled 3 quart casserole dish, mix eggplant, green pepper, red pepper, onion, zucchini, and mushroom. Sprinkle with basil and drizzle with oil-vinegar mixture; mix well. Bake uncovered for 30 minutes. Add tomatoes and bake for 15 more minutes or until tender. Serve as a side dish or as a topping for pasta. Sprinkle with parmesan cheese.
