Oven-Roasted Garden Vegetables

1 28 ounce jar pasta sauce
1 medium eggplant, peeled and diced
2 medium zucchini, quartered lengthwise and sliced
1 medium red bell pepper, diced
1 medium onion, sliced
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon wine vinegar
1 teaspoon dried oregano
1/4 cup chopped fresh basil

Preheat oven to 375 degrees F.

Thoroughly combine all ingredients except basil in a 13 x 9-inch baking dish. Bake, covered, 30 minutes. Remove form oven, stir vegetables and return to oven. Bake 30 minutes or until vegetables are tender. Sprinkle with basil before serving.

Serves 6-8.

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