Roasted Mediterranean Vegetables

Makes 6 servings

1 large Italian eggplant, halved lengthwise, cut crosswise into 1-inch pieces
3 medium zucchini, cut in half lengthwise and then cut into 1-inch-thick pieces
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
1 large red onion, peeled, and cut into 1/2-inch-thick wedges
1 12-ounce jar marinated artichoke hearts, drained, liquid reserved
1 small basket cherry tomatoes
1/4 cup plus 1 tablespoon balsamic vinegar
1/3 cup chopped fresh parsley

Preheat the oven to 475°F. Place the first five ingredients in a large bowl. Add the drained artichoke hearts, ¼ cup reserved artichoke liquid, and ¼ cup balsamic vinegar. Season with salt and pepper, and toss well.

In a small bowl, add the cherry tomatoes, 2 tablespoons reserved artichoke liquid, and 1 tablespoons balsamic vinegar. Season with salt and pepper, and toss well.

Arrange the large bowl of vegetables in a roasting pan. Roast them, stirring occasionally, about 20 minutes. Next, add the cherry tomatoes to the pan and mix with the other vegetables. Continue roasting for approximately 10 minutes or until the vegetables are tender.

Sprinkle with the parsley and serve.