|1||large onion, cut into 12 wedges|
|12||garlic cloves, peeled|
|3/4 lb||eggplant, cut in chunks|
|1/2 lb||zucchini, cut into 1/2-inch rounds|
|1 lb||plum tomatoes, each cut in 4 wedges|
|1||fennel bulb, trimmed and cut in 12 wedges|
|1/4 lb||mushrooms, cut in quarters|
|1||sweet red pepper, cut in strips|
|1||sweet yellow pepper, cut in strips|
|1 tbsp||chopped fresh thyme or 1/2 tsp dried thyme, or to taste|
|1 tbsp||chopped fresh rosemary or 1/2 tsp dried rosemary, or to taste|
|1/2 tsp||black pepper|
|1/4 cup||shredded fresh basil or chopped fresh parsley|
|1 tbsp||olive oil|
|1 tbsp||balsamic vinegar|
Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in a large, lightly oiled, roasting pan.
Sprinkle with rosemary, thyme, salt and pepper.
Stirring occasionally, roast vegetables in pre-heated 400 degree F oven for 45 minutes, or until tender and browned.
Toss with basil, olive oil and vinegar.
Taste and adjust seasonings if necessary.
Makes 6 servings.
Per Serving: 107 calories, 2.9 g fat (0.4 g saturated fat), 0 mg cholesterol, 19 g carbohydrate, 6 g fibre, 4 g protein, 227 mg sodium