Vegetables with Basil and Tomatoes

Mixing these roasted fall vegetables with fresh basil brings out their naturally rich flavors. The perfect accompaniment to a juicy bison roast.

Nonstick vegetable oil spray
2 red bell peppers, cut into 1/2-inch pieces
1 medium eggplant, unpeeled, cut into 1/2-inch pieces
1 large yellow squash, cut into 1/2-inch pieces
4 tablespoons olive oil
2 medium tomatoes, cored, seeded, diced
1/2 cup chopped fresh basil
2 tablespoons balsamic vinegar
1/2 cup grated Parmesan cheese

Preheat oven to 450ºF.

Spray large roasting pan with nonstick spray.

Combine red bell peppers, eggplant and yellow squash in prepared pan. Drizzle with 2 tablespoons olive oil; sprinkle with salt and pepper. Toss to coat.

Bake until vegetables are tender and beginning to brown, stirring occasionally, about 25 minutes.

Combine roasted vegetables, tomatoes and basil in large bowl. Add remaining 2 tablespoons oil and vinegar. Toss to combine. Sprinkle with Parmesan cheese and serve.