This makes an excellent side dish for pasta. See the menu accompanying Farfalle with Mushrooms (page 76).
Recipe information
Yield
4 to 6 servings
Ingredients
2 small zucchini
4 small Japanese eggplants
4 to 6 ounces sliced portabella mushroom caps
2 large red bell peppers, cut into long, wide strips
1/2 cup good-quality balsamic vinaigrette
Salt and freshly ground pepper to taste
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
Stem the zucchini and eggplants. Quarter the zucchini lengthwise, then cut them in half crosswise. Cut the eggplants into eighths lengthwise, then cut them in half crosswise.
Step 3
Combine the zucchini and eggplant with the mushrooms and bell peppers in a large roasting pan (foil-lined if you prefer). Pour the vinaigrette over them, season with salt and pepper, and stir.
Step 4
Bake, stirring gently every 5 minutes or so, until the vegetables are tender and lightly browned, 20 to 25 minutes. Serve at once.
nutrition information
Step 5
Calories: 94
Step 6
Total Fat: 0g
Step 7
Protein: 3g
Step 8
Carbohydrate: 22g
Step 9
Cholesterol: 0mg
Step 10
Sodium: 212mg
