Balsamic-Glazed Roasted Vegetables

Ingredients

• 6 ripe plum tomatoes, cored and quartered lengthwise
• 1 large ripe tomato, coarsely chopped
• 1 large eggplant, peeled (optional) and cut into 3⁄4-inch cubes
• 2 small zucchini, sliced 1⁄4-inch thick
• 1 large green bell pepper, seeded and cut into strips
• 1 large onion, quartered and thickly sliced
• 2 cloves garlic, minced
• 1⁄4 cup olive oil
• 1 tablespoon balsamic vinegar
• salt
• freshly ground black pepper
• 2 to 3 tablespoons chopped fresh basil