How To Roast Vegetables (With Balsamic Vinegar Marinade)

INGREDIENTS

large zucchini, chopped and diced

eggplant, sliced

bell peppers, chopped

large red onion, sliced or chopped

beef tomatoes, diced

carrots, chopped

1/4 cup

balsamic vinegar

1/4 cup

olive oil

5 cloves

garlic, finely diced

juice of lime juice

1/2 tsp

sea salt

1/2 tsp

freshly ground black pepper