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
Description
An Easy Balsamic Marinade Does Magical Things When Used To Roast Portobello Mushrooms, Peppers, And Eggplant.
Pillsbury
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