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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Marinated and Roasted Vegetables

A beautiful statement on any sideboard. Sprinkle a few tablespoons of freshly grated Parmigiano reggiano just before serving. Serve alongside grilled artichoke hearts.


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


Combine all the ingredients and stir vigorously.

In a large stainless steel bowl, toss all of the vegetables in the marinade and refrigerate 30 minutes.

Preheat oven to 400 degrees.

Drain vegetables and reserve excess marinade. Arrange vegetables in a single layer on baking sheets. Roast vegetables for 15 minutes. Cool before serving.

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