Ingredients
| Quantity | Ingredients |
|---|---|
| 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 | salt |
| 1/2 tsp | black pepper |
| 1/4 cup | shredded fresh basil or chopped fresh parsley |
| 1 tbsp | olive oil |
| 1 tbsp | balsamic vinegar |
Directions
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.
Nutrition Facts
| Serving Size | Per one serving: |
| Calories | 107 |
| Cholesterol | 0 |
| Carbohydrates | 19 |
| Fiber | 6 |
| Protein | 4 |
| Fat | 2.9 |
| Saturated Fat | 0.4 |
| Trans Fat | 0 |
| Sodium | 227 |
Source: www.food.com