1 eggplant, sliced ¼ inch thick
1 zucchini, sliced ¼ inch thick
1 red onion, quartered
8 ounces mushrooms, halved
½ red bell pepper, sliced
¾ cup Newman’s Own® Balsamic Vinaigrette Dressing
In a large bowl, toss together all the ingredients until vegetables are completely coated with salad dressing.
Preheat oven to 400°F. Let vegetables sit in marinade until oven is ready. Place in one layer on a large roasting pan, and roast until veggies begin to crisp, approximately 20-30 minutes.
Serve warm or chilled as a salad or appetizer with French bread; toss with cooked pasta and shrimp; or serve over boneless, skinless chicken breasts.
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