Ingredients

• 12 medium zucchinis, cut in 1” half-moon pieces
• 1 medium eggplant, 1” cubes
• 1 medium red onion
• 3 medium carrots, 1” sliced diagonally
• 1 red bell pepper, 1” pieces
• 1 clove garlic, minced extra virgin olive oil
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp sea salt
• 1/2 fresh ground black pepper
• balsamic vinegar

Instructions

1. Preheat oven to 400℉.
2. Place cut vegetables into a large bowl. Lightly drizzle olive oil and toss to lightly coat (about 2-3 tablespoons of oil). Add dried herbs, salt, and pepper and toss again.
3. Spread vegetables evenly on a baking sheet. Bake for 30-35 minutes stirring once or twice.
4. Transfer roasted vegetable to serving bowl, drizzle 1-2 tablespoons balsamic vinegar, toss and serve warm.