 Ingredients
- 1 eggplant
- 2-3 colored peppers
- 3-4 zucchini
- 1 basket mushrooms
- 1 basket cherry tomatoes
- 1 basket pearl onions
- 1 bunch fresh basil
- olive oil
- salt and pepper
Cut the eggplant, zucchini and peppers into pieces about the same size as the tomatoes. If the mushrooms are larger, cut in half. Remove the basil leaves from the stems; wash and pat dry. Set aside. Place all of the ingredients except the tomatoes and basil into a large, shallow roasting pan. Drizzle with olive oil, toss lightly to coat. Bake at 350° until nearly done. Add tomatoes and cook only until tomatoes are warmed. Place the whole basil leaves on top of the vegetables bad replace in oven for 2-3 minutes until the basil leaves are barely wilted. Toss with salt and pepper. Chill.
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