Marinated and Roasted Vegetables — Robert St. John

Ingredients

• 1 large zucchini, cut into 1 /2-inch disks
• 1 large summer squash, cut into 1 /2-inch disks
• 1 bunch asparagus, trimmed
• 1 large red bell pepper, cut into 1 /2-inch round circles
• 1 small red onion, cut into 1 /2-inch round circles
• 2 portobello mushrooms, stems removed and gills scraped from underside
• 1 small eggplant, peeled and cut into 1 /2-inch round circles
• 1 Tbl Creole mustard
• 1 /4 cup balsamic vinegar
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp minced garlic
• 1 tsp fresh thyme
• 1 Tbl fresh basil
• 1 cup olive oil