Basil Roasted Vegetables

  • Yield 8 servings

These roasted vegetables compliment any entree.


3 -- zucchini, sliced crosswise 1/4 inch thick
1 pound 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
1 medium onion, cut into bite-size pieces
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
2 -- garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon 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).





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