Ingredients
2 Tbs balsamic vinegar
1 tsp Dijon mustard
1/2 cup olive oil
3 garlic cloves , pressed
fresh thyme
fresh basil
about 10-12 cups cut up veggies (red onion, peppers, eggplant, squash, zucchini, fennel, etc)
Preparation
Whisk vinegar and mustard, gradually whisk in oil. Stir in garlic, thyme and basil.Season with salt and pepper.
Preheat oven to 450 F. Toss veggies with dressing to coat. Roast until brown around edges (abt 35-40 min).
