Course: Appetizer, Side Dish
Cuisine: American
Keyword: roasted carrots, roasted eggplant, roasted vegetables, roasted zucchini
Prep Time: 20 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
If you've used this recipe in the past you may have noticed that I slightly modified my original recipe. The new version is the result of a series of micro-adjustments to make this recipe even better and easier to make. I slightly reduced the amount of vegetables to make them fit more comfortably on the 15"x21" baking sheet. I also reduced the amount of olive oil and increased the vinegar. This resulted in slightly less oily vegetables with a brighter taste. If you prefer the original recipe, double the olive oil and reduce sherry vinegar by half. I also doubled the amount of chopped basil but that should be a welcome change regardless.