This makes an excellent side dish for pasta. See the menu accompanying Farfalle with Mushrooms (page 76).

　　

Ingredients

4 to 6 servings

　　2 small zucchini

　　4 small Japanese eggplants

　　4 to 6 ounces sliced portabella mushroom caps

　　2 large red bell peppers, cut into long, wide strips

　　1/2 cup good-quality balsamic vinaigrette

　　Salt and freshly ground pepper to taste

　　

Step 1

Preheat the oven to 425°F.

　　

Step 2

Stem the zucchini and eggplants. Quarter the zucchini lengthwise, then cut them in half crosswise. Cut the eggplants into eighths lengthwise, then cut them in half crosswise.

　　

Step 3

Combine the zucchini and eggplant with the mushrooms and bell peppers in a large roasting pan (foil-lined if you prefer). Pour the vinaigrette over them, season with salt and pepper, and stir.

　　

Step 4

Bake, stirring gently every 5 minutes or so, until the vegetables are tender and lightly browned, 20 to 25 minutes. Serve at once.

　　

nutrition information

Step 5

Calories: 94

　　

Step 6

Total Fat: 0g

　　

Step 7

Protein: 3g

　　

Step 8

Carbohydrate: 22g

　　

Step 9

Cholesterol: 0mg

　　

Step 10

Sodium: 212mg

　　The Vegetarian 5-Ingredient Gourmet