Bella Roasted Vegetables (a side dish or pasta topping)

Ingredients:

  • 1 md. eggplant, cut into 1 ½ 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
  • ½ lb. white mushrooms, whole
  • 1/3 cup fresh basil, chopped
  • 3 T olive oil
  • 2 T red wine vinegar
  • 1 tsp. Bella Garlique
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 md. tomato, seeded and chopped or 14.5 oz.
  • canned tomatoes
  • parmesan cheese
  • pasta, optional

Directions:

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.