Basil Roasted Vegetables

  • Yield: 8 servings


3-- zucchini, sliced crosswise 1/4 inch thick
1pound mushrooms, cut into halves
1-- green bell pepper, cut into bite-size pieces
1-- red bell pepper, cut into bite-size pieces
1-- yellow bell pepper, cut into bite-size pieces
1medium onion, cut into bite-size pieces
2tablespoons chopped fresh basil
2tablespoons balsamic vinegar
2-- garlic cloves, minced
1tablespoon olive oil
1/2teaspoon salt
-- Blue cheese or feta cheese to taste


  1. Combine the zucchini, mushrooms, bell peppers and onions in a bowl.  Add the basil, vinegar, garlic, oil and salt.  Toss well to coat the vegetables.  Arrange in a single layer in a shallow roasting pan.  Bake at 425F for 35 minutes, crubling cheese over the top during the last 5 minutes of baking.

Recipe reprinted with permission from the Junior League of Evansville’s Once Upon a Time (the Junior League of Evansville, Indiana 2003).