Roasted Vegetable Medley
1 sm. zucchini, cut into 1-inch dice
1 sm. yellow squash, cut into 1-inch dice
1 red bell pepper, cut into 1-inch dice
1 yellow bell pepper, cut into 1-inch dice
1 med. red onion, cut into 1-inch dice
4 Tbsps. extra-virgin olive oil
3 Tbsps. minced garlic
3 tsps. dried thyme
3 tsps. dried basil
1 sm. eggplant, cut into 1-inch dice
1 Tbsp. plus 1 tsp. balsamic vinegar
1 Tbsp. soy sauce
1/4 tsp. freshly ground pepper
1. Heat oven to 425 degrees. Combine squashes, bell peppers and onion in large bowl; sprinkle with 2 tablespoons olive oil, 2 tablespoons minced garlic, 2 teaspoons thyme and 2 teaspoons basil. Toss well to coat. Spread in even layer on baking pan and roast, stirring occasionally, until golden, about 20 minutes.
2. Meanwhile, using the same large bowl, toss eggplant with remaining olive oil, garlic, thyme and basil. Spread in even layer on baking sheet and roast, stirring occasionally, until lightly golden, about 15 minutes.
3. Toss all cooked vegetables together in large bowl. Sprinkle with balsamic vinegar, soy sauce and pepper; toss to mix well. Serve hot or at room temperature.
Yield: 4-plus servings.
Note: These vegetables can be made ahead and refrigerated for up to two days. Remove and bring to room temperature an hour before serving.
Cleveland Plain Dealer
1 sm. zucchini, cut into 1-inch dice
1 sm. yellow squash, cut into 1-inch dice
1 red bell pepper, cut into 1-inch dice
1 yellow bell pepper, cut into 1-inch dice
1 med. red onion, cut into 1-inch dice
4 Tbsps. extra-virgin olive oil
3 Tbsps. minced garlic
3 tsps. dried thyme
3 tsps. dried basil
1 sm. eggplant, cut into 1-inch dice
1 Tbsp. plus 1 tsp. balsamic vinegar
1 Tbsp. soy sauce
1/4 tsp. freshly ground pepper
1. Heat oven to 425 degrees. Combine squashes, bell peppers and onion in large bowl; sprinkle with 2 tablespoons olive oil, 2 tablespoons minced garlic, 2 teaspoons thyme and 2 teaspoons basil. Toss well to coat. Spread in even layer on baking pan and roast, stirring occasionally, until golden, about 20 minutes.
2. Meanwhile, using the same large bowl, toss eggplant with remaining olive oil, garlic, thyme and basil. Spread in even layer on baking sheet and roast, stirring occasionally, until lightly golden, about 15 minutes.
3. Toss all cooked vegetables together in large bowl. Sprinkle with balsamic vinegar, soy sauce and pepper; toss to mix well. Serve hot or at room temperature.
Yield: 4-plus servings.
Note: These vegetables can be made ahead and refrigerated for up to two days. Remove and bring to room temperature an hour before serving.
Cleveland Plain Dealer
