Marinated Roasted Vegetable Antipasto

Roasted Vegetables

• 1/2 large onion, cut into 3/8-inch-thick wedges
• 4 tablespoons extra-virgin olive oil
• 1/2 small eggplant (cut lengthwise)
• 1 small red bell pepper
• 1 small yellow bell pepper
• 4 oz portobello mushrooms, cut into 3/8-inch-thick slices

Marinade

• 1/4 cup white wine or chicken broth
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried basil leaves
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cloves garlic, minced