Wednesday, January 9, 2013

Recipe for today: Roasted Marinated Vegetables (Vegan)

Since I have decided to go Vegan, I will be posting these recipes with that in mind.

Roasted Marinated Vegetables  - This recipe is from Mizkan

1/3 cup NAKANO® Italian Herb Seasoned Red Wine Vinegar
1/4 cup olive oil
1 teaspoon fresh thyme, chopped
2 teaspoons fresh oregano, chopped
2 teaspoons fresh rosemary, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium red bell peppers
1 medium zucchini
1 medium yellow crookneck squash
1 large yellow onion
1 large eggplant


  • For marinade, combine all ingredients except vegetables in a small bowl; set aside.
  • Cut all vegetables into bite sized pieces – about 1 inch x 1 inch or so.
  • Place in a large bowl or rimmed platter. Drizzle marinade over vegetables, toss to coat, and let stand for 30 minutes.
  • Heat oven to 375 degrees F.
  • Place vegetables in a large oven safe pan, place in oven and cook for 20 minutes.
  • Stir vegetables and cook until soft and slightly brown around the edges – about 10  to 15 minutes more.
  • Serve and enjoy!

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