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Almost-dry Roasted Vegetables

DIRECTIONS

Preheat the oven to 475°F. Cut the eggplant and zucchini into 1/4-inch slices. Halve the peppers, discard the seeds and core, then cut them into chunks.
Finely chop the garlic and cut the onion into eight wedges.
Remove the root from the fennel and slice into 1-inch strips.
Place all the vegetables in a bowl, add the basil, then stir in the olive oil. Season with salt and pepper and combine well.
Transfer the vegetables to a shallow roasting pan and roast for 30 - 40 minutes, until the vegetables are brown on the edges.
Let cool, then sprinkle with the balsamic vinegar and serve garnished with sprigs of basil.