Roasted Market Vegetables

(serves 4-6)

  • 1 small eggplant, cut lengthwise into ¼ inch slices
  • 1 head endive, cut into 4 lengthwise pieces
  • 1 small zucchini, cut lengthwise into ¼ inch slices
  • 1 head radicchio, cut into 8 lengthwise pieces
  • 2 plum tomatoes, quartered lengthwise½ yellow bell pepper, seeded and cut into chunks
  • ½ medium head fennel, cut lengthwise into½ red bell pepper, seeded and cut into chunks ¼ -inch slices
  • 4 tablespoons extra-virgin olive oil
  • 1 medium carrot, cut diagonally into ¼ inch slices
  • 4 tablespoons white wine
  • ¼ pound shiitake mushrooms, cleaned and sliced
  • 2 tablespoons water
  • 4 scallions, cleaned
  • 1 teaspoon salt
  • 4 stalks asparagus, tough ends trimmed
  • ½ teaspoon fresh ground black pepper

Turn on the boiler: Place all the vegetables in a roasting pan. In a bowl, whisk together the olive oil, wine, water, salt, and black pepper. Drizzle the olive oil mixture over the vegetables, and stir to coat them well. Place the pan under the broiler for 8 to 12 minutes, stirring occasionally, watching so the vegetables dont burn but become slightly grilled and tender.

Serve the vegetables on 4 separate plates or on big serving platter while still hot.