Roasted Marinated Vegetables
1 pound red potatoes, sliced
1-3 large red, yellow or orange bell peppers, sliced
1 medium to large sized zucchini, sliced
3-6 small crook neck squash, cut in 1/2 lengthwise
1 large red onion, sliced
1 cup button mushrooms, stemmed and wiped clean
6 tablespoons olive oil
2 tablespoons chopped rosemary
1-5 cloves garlic
6 tablespoons balsamic vinegar
2 tablespoons basil
3 tablespoons stone ground, dijon mustard
zest of 1 lemon
1/2 teaspoon ground black pepper
1. Preheat oven to 400 degrees F. Place all vegetables into a large, shallow glass baking dish or pan.
2. Mix the remaining ingredients in a food processor or blender and stir them into the vegetables.
3. Cover the baking dish with foil. Place the dish into the refrigerator to marinate for a few minutes.
4. Bake, covered, for 35 to 45 minutes.
Serving ideas: Add quartered artichoke hearts, serve over steamed rice, blend leftovers to make a tasty pasta sauce