Roasted Vegetables

Side - Roasted Vegetables

The Vegetables

2 Yams, peeled and chopped
1 Butternut Squash, chopped
1 Eggplant, quatered and speared
2 Cups Grape Tomaotes
3 Cups Portobella Mushrooms, sliced

The Marinade

6 TBSP Extra Virin Olive Oil
8 TBSP Balsamic Vinagrette
1 TBSP Brown Mustard
Sprinkle Basil
Salt and Pepper to Taste

After cleaning and cutting all of the above ingredients, put into a 1 gallon zip lock bag. Drizzle the marinade over the cut vegetables inside the bag. Let sit for 45-60 minutes. Places vegetables in oven at 325 degrees until browned. Flipping vegetables occassionally.