SCRUMPTIOUS ROASTED VEGETABLES

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)