mixed roasted vegetables

Your favorite fresh veggies are roasted to tender sweetness with the help of an Italian herb-seasoned marinade.

Mixed Roasted Vegetables

Place eggplant, bell peppers, onion, zucchini and mushrooms in 3-quart casserole. Sprinkle evenly with basil.

Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over vegetables.

Bake uncovered 30 minutes. Add tomato; toss to coat. Bake uncovered about 15 minutes longer or until vegetables are tender. Serve with cheese.