Roasted Balsamic Vegetables

INGREDIENTS:

• 1 red pepper
• 2 zucchini
• 2 eggplants
• 1 teaspoon dried oregano
• 1 clove garlic, sliced thin
• 1 tablespoon extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 medium sized tomato, chopped
• ¼ cup chopped fresh basil

INSTRUCTIONS:

1. Preheat the oven to 350 degrees Fahrenheit (180ºC).
2. Cut the pepper, zucchini, and summer squash into 2-inch (5 cm) pieces.
3. In a large bowl, combine the pepper, zucchini, eggplant, and garlic slices. Drizzle with the extra virgin olive oil, add the oregano, and toss.
4. Place the vegetables on a sheet pan in a single layer and bake until tender.
5. Remove from the oven, drizzle with the balsamic vinegar and return to the oven for 2 to 3 minutes.
6. Remove from the oven, add the tomato and basil, toss, and serve.