• ½ cup olive oil
• ½ cup dry white wine
• 8 garlic cloves, crushed
• 1 cup basil leaves, chopped
• 1 tsp salt
• 1 tsp black pepper
• 8 small red potatoes
• 1 eggplant, peeled
• 8 plum tomatoes
• 2 peppers (red, green, yellow)
• 1 small radicchio
• 2 zucchini (or other vegetables substituted)

Combine the oil, wine, garlic, basil, salt, and pepper in a bowl. Let stand, covered 1 hour.

Spread the potatoes, eggplant, peppers and other long-cooking vegetables in roasting pan.

Place radicchio, tomatoes, zucchini and other short-cooking veggies in a large bowl.

Pour a cup of the marinade over the vegetables in the roasting pan and pour the remainder over the vegetables in the bowl. Let stand, covered for 4 hours, turning the vegetables occasionally.

Bake long cooking veggies in roasting pan at 400º for 35 minutes.

Add short cooking veggies and cook for another 25 minutes.