Recipe for Balsamic Mixed Vegetable Roast 
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Yield:
12 servings
Ingredients:
Amount Ingredient
2 med eggplants, unpeeled, cut crosswise into 1/4 inch thick rounds
2 tsp of salt, divided in half
1 cup extra-virgin olive oil
1/3 cup balsamic vinegar
1/2 tsp freshly ground black pepper
1/2 lb zucchini, washed, dried, and cut on the bias into 1/4 inch
rounds
3 lrg red onions, sliced into 1/4 inch rounds
2 med red bell peppers, cored, seeded, and cut into 3/4 inch squares
2 med yellow bell peppers, cored, seeded, and cut into 3/4 inch squares
6 lrg heads of endive, cored, halved, and quartered lengthwise
Instructions:
Instructions: 1. Place a layer of paper towels over a baking sheet. Arrange the eggplant in single layers and sprinkle with 1 teaspoon of salt. Let stand for 30 minutes.

Pat dry.

2. Preheat the oven to 450 F.

3. Whisk together the olive oil, vinegar, remaining salt, and pepper, and set aside.

4. Divide the eggplant, zucchini, red onions, peppers, and endive between 2 large baking pans with sides. Gently toss the vegetables with 3/4 of the blended oil and vinegar. Place 1 baking sheet on the bottom oven rack and the second on the middle rack. Roast the vegetables for 15 to 20 minutes, turning them once and rotating the pans between the shelves after 10 minutes. The vegetables should be crisp to the bite when they are done.

5. Arrange the vegetables in colorful bunches on round or oval platters, mixing together the different types of vegetables. Sprinkle the vegetables with salt and pepper, and drizzle them with the remaining olive oil/balsamic vinegar dressing. Serve at room temperature.

Makes 12 servings.

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