1 tablespoon unsalted butter, melted 1 tablespoon olive oil 1 tablespoon balsamic vinegar 2 carrots, cut into thirds 2 parsnips cut into thirds 1/2 rutabaga, peeled and cut into chunks 6 small onions, 2-inches in diameter, peeled salt and freshly ground black pepper, to taste 2 small Japanese eggplants, cut in half length wise, then in half crosswise 1 zucchini, cut in half lengthwise, then in thirds 1 yellow squash, cut in half lengthwise, then in thirds 3 portobello mushrooms, stems removed, caps cut in half 1 teaspoon fresh thyme leaves 3/4 cup tomato chunks
Heat a cast-iron skillet over charcoal briquettes or the glowing embers of a wood fire, or preheat a heavy ovenproof skillet or roasting pan in a 400 degrees F oven.
In a small bowl, mix together the butter, olive oil, and balsamic vinegar.
In a large bowl, toss the carrots, parsnips, rutabaga, and onions with half of the butter-oil mixture. Season the vegetables with salt and pepper to taste.
Place the seasoned root vegetables into the hot skillet. If cooking over a fire, cover with foil and roast approximately 15 minutes. If cooking in an oven, do not cover, and cook approximately 15 minutes.
Toss the eggplants, zucchini, yellow squash, and mushrooms in a large bowl with the rest of the butter-oil mixture. Season with salt and pepper to taste and add to the pan with the root vegetables.
Roast, covered if over an open fire and uncovered if in the oven, until the onions are soft, about 15 more minutes.
Remove the pan from the fire or the oven and stir in the thyme and tomatoes. Serve immediately.
136 calories, 4 grams fat, 25 grams carbohydrates, 4 grams proteinper serving. This recipe is low in sodium.