Name: Balsamic Mixed Vegetable Roast
Yield: Makes 12 servings
Ingredients: 2 medium eggplants, unpeeled, cut crosswise into 1/4-inch thick rounds; 2 teaspoons of salt, divided in half; 1 cup extra-virgin olive oil; 1/3 cup balsamic vinegar; 1/2 teaspoon freshly ground black pepper; 1 1/2 pounds zucchini, washed, dried, and cut on the bias into 1/4-inch rounds; 3 large red onions, sliced into 1/4-inch rounds; 2 medium red bell peppers, cored, seeded, and cut into 3/4-inch squares; 2 medium yellow bell peppers, cored, seeded, and cut into 3/4-inch squares; 6 large heads of endive, cored, halved, and quartered lengthwise; Garnish: 4 sprigs fresh basil

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Balsamic Mixed Vegetable RoastLara Ferroni

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