Marinated Roasted Vegetable Antipasto

An easy balsamic marinade does magical things when used to roast portobello mushrooms, peppers, and eggplant.

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  • prep time 45 min
  • total time 1 hr 45 min
  • ingredients 13
  • servings 12
 

Ingredients

Roasted Vegetables

1/2
large onion, cut into 3/8-inch-thick wedges
4
tablespoons extra-virgin olive oil
1/2
small eggplant (cut lengthwise)
1
small red bell pepper
1
small yellow bell pepper
4
oz portobello mushrooms, cut into 3/8-inch-thick slices

Marinade

1/4
cup white wine or chicken broth
2
tablespoons balsamic vinegar
1
teaspoon dried basil leaves
1/2
teaspoon dried oregano leaves
1/2
teaspoon salt
1/4
teaspoon pepper
2
cloves garlic, minced

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. In ungreased 15x10x1-inch pan, arrange onion wedges. Drizzle 1 tablespoon of the oil over onion. Bake 5 minutes.
  • 2 Meanwhile, cut eggplant half crosswise into 3/8-inch-thick slices. Cut top and bottom from red and yellow bell peppers; reserve for another use. Remove seeds and membranes from bell peppers. Cut into 2x1-inch strips.
  • 3 Remove onion from oven. Arrange eggplant, bell peppers and mushrooms in pan; drizzle with remaining 3 tablespoons oil.
  • 4 Return to oven; bake 10 minutes. Turn vegetables; bake 5 to 10 minutes longer or until vegetables are crisp-tender.
  • 5 In medium bowl, mix all marinade ingredients. Add roasted vegetables; toss to coat. Cover; refrigerate until chilled, about 1 hour.
  • 6 To serve, drain vegetables, discarding marinade; arrange on serving platter.
  • 1 Heat oven to 400°F. In ungreased 15x10x1-inch pan, arrange onion wedges. Drizzle 1 tablespoon of the oil over onion. Bake 5 minutes.
  • 2 Meanwhile, cut eggplant half crosswise into 3/8-inch-thick slices. Cut top and bottom from red and yellow bell peppers; reserve for another use. Remove seeds and membranes from bell peppers. Cut into 2x1-inch strips.
  • 3 Remove onion from oven. Arrange eggplant, bell peppers and mushrooms in pan; drizzle with remaining 3 tablespoons oil.
  • 4 Return to oven; bake 10 minutes. Turn vegetables; bake 5 to 10 minutes longer or until vegetables are crisp-tender.
  • 5 In medium bowl, mix all marinade ingredients. Add roasted vegetables; toss to coat. Cover; refrigerate until chilled, about 1 hour.
  • 6 To serve, drain vegetables, discarding marinade; arrange on serving platter.

EXPERT TIPS

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Expert Tips

If made ahead, roasted vegetables can be refrigerated up to 24 hours.

Whole small mushrooms, such as cremini or white button mushrooms, can be used in place of the sliced Portobello mushrooms.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
50
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
25mg
25%;
Total Carbohydrate
2g
2%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
20%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.