Marinated Roasted Vegetable Medley
1
Points® value
Total Time
45 min
Prep
15 min
Cook
25 min
Serves
8
Difficulty
Easy
Think of these marinated vegetables as a lighter, less-oily version of what you might find at your supermarket’s olive bar. Keep them on hand for up to five days, and enjoy them cold or at room temperature as an easy side dish, omelet filling, pasta topper, or sandwich fixing. To ensure the veggies roast evenly, be sure to spread them out onto two sheet pans; if you try to pile them all onto one, they’ll end up steaming in their own liquid.
Ingredients
Cooking spray
4 spray(s)
Shallots
4 medium, quartered
Eggplant
1¼ pound(s), cut into 1-in pieces
Cremini mushrooms
1 pound(s)
Red bell pepper
1 medium, trimmed and cut into 1/2-in-thick slices
Yellow bell pepper
1 medium, trimmed and cut into 1/2-in-thick slices
Orange bell pepper
1 medium, trimmed and cut into 1/2-in-thick slices
Kosher salt
1 tsp(s), divided
Black pepper
1 tsp(s), divided
Grape tomatoes
2 cup(s)
Red wine vinegar
2 tbsp(s)
Olive oil
1 tbsp(s)
Italian seasoning
1 tsp(s)
Dijon mustard
1 tsp(s)
Fresh parsley
¼ cup(s), flat-leaf, chopped