This is a simple recipe courtesy of Bon Appetit Magazine.  I have done this with my veggies and then used them for quesadillas and sandwiches too.  Roasted veggies added to an arugula salad would be great too!  You can replace one of the veggies too if you have something else you would like to add.

Ingredients:
2 Tbls.  balsamic vinegar
1 tsp. Dijon mustard
1/2 cp extra-virgin olive oil
3 garlic cloves, pressed (more if you are like me)
2 tsp. finely chopped fresh thyme (if you don’t have this around, I used some rosemary from my yard)
1 tsp. finely chopped fresh basil
2 large red onions, halved, thinly sliced
3 large or many small mixed sweet peppers cut in wide strips
1 lb eggplant, quartered lengthwise, cut crosswise into 1/2-inch slices
1/2 lb. yellow squash, cut into 1/3-inch-thick rounds
1/2 lb. zucchini, cut into 1/3-inch-thick rounds
Coarse kosher salt

Preparation:
Whisk vinegar and mustard in medium bowl.
Gradually whisk in oil. Stir in garlic, thyme, and basil.
Season to taste with salt and pepper. (Dressing can be made 1 day ahead.) Cover and chill.

Preheat oven to 450°F.
Toss onions and next 6 ingredients in large bowl and sprinkle with coarse salt and pepper.
Add dressing; toss to coat.
Divide between 2 large rimmed baking sheets and roast until vegetables are tender and slightly brown around edges, about 35 minutes.

 Print This Page