Roasted Vegetables

6 small red bliss or red-skinned new potatoes
2 red onions, sliced 1/2 inch thick
2 small Japanese eggplant
2 medium zucchini (optional)
1/4 pound mushrooms (about 1-1/2 inches in diameter) (optional)
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper to taste
basil, oregano, thyme, sage, or mixed herbs for garnish, if desired

Preheat the oven to 475º F. Slice the potatoes 1/2-inch thick. Peel and slice onions. Cut the eggplant and zucchini on the diagonal in 1/2-inch-thick slices. Cut the mushrooms in half. Toss the vegetables in a mixture of the oil and vinegar and let stand a few minutes. Season with salt and pepper. Place in a single layer on a baking pan and bake for 20 minutes, turning the vegetables once or twice. Test for doneness, the potatoes may take a few minutes longer. Garnish with herbs.

Makes 4 servings.



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