Ingredients
- 1 medium eggplant, quartered and sliced into ½-inch pieces
- 1 large carrot, sliced into ½-inch pieces on the diagonal
- 2 medium red onions, cut into ½-inch strips
- 1 red bell pepper, cut into ½-inch strips
- 1 yellow bell pepper, cut into ½-inch strips
- 2 medium / 1 large beet root(s), peeled, quartered and sliced into ½-inch pieces
- 1 butternut squash, peeled, quartered and sliced into 1-inch pieces
- 15 Brussels sprouts, cut in half or whole
- 1 zucchini, sliced into ½-inch rounds
- For the dressing:
- ½ cup good quality extra virgin olive oil
- 2 Tbsp good quality balsamic vinegar (not overly sweet)
- 1 Tbsp sherry vinegar
- 2 tsp Dijon mustard
- 2 tsp finely chopped fresh thyme
- 1 Tbsp finely chopped fresh Italian basil
- 5 garlic cloves, pressed
- 1 tsp freshly ground black pepper
- 1 tsp kosher salt
- To sprinkle on top:
- ½ tsp freshly ground black pepper (optional)
- ½ tsp kosher salt (plus more to taste)
Instructions
- Preheat oven to 450F.
- Line a large, 15×21-inch baking sheet with parchment paper and set aside. If you are using smaller baking sheets you will need to roast the vegetables in two batches or on two baking sheets.
- Prepare the dressing by whisking the olive oil, vinegar, Dijon mustard, basil, thyme, garlic, pepper and salt in a small bowl, until well combined.
- Place the vegetables in a large bowl, big enough to accommodate all the veggies and still having some head space left to allow tossing. Pour the dressing all over the vegetables and toss until the veggies are evenly covered by the dressing.
- Transfer the vegetables onto the baking dish and spread evenly. Sprinkle additional salt and pepper on top.
- Bake on top rack for 45 minutes. Serve immediately.
Source : allrecipes.com