2 cups fruity olive oil
1 cup dry white wine
1/2 cup Balsamic vinegar
8 medium garlic cloves, crushed
1 cup coarsely chopped fresh basil leaves
1/4 cup fresh rosemary leaves or 2 tablespoon dried
1 teaspoon salt
1 teaspoon freshly ground black pepper
8 small new red potatoes
1 bunch (8) baby carrots (with green tops)
8 Japanese eggplants, cut in half lengthwise
Combine the oil, wine, Balsamic vinegar, garlic, basil, rosemary, salt and pepper in a bowl. Let stand covered for 1 hour. Put the potatoes, carrots and eggplants in a large container (with a leakproof top, such as Tupperware). Pour the oil-wine mixture over the vegetables, cover and shake gently to distribute the marinade. Marinate the vegetables for several hours, but preferably overnight. Preheat the oven to 400F. Remove from marinade (reserve marinade) and spread in a roasting pan. Roast the vegetables for 1 hour in the oven (350F) or on the grill, basting once or twice with reserved marinade. Test for doneness, adding a few minutes if necessary.
Serves 8.