Scrumptious Roasted Vegetables Recipe

medium eggplant (quartered and sliced into 1/2-inch pieces)

large carrot (sliced into 1/2-inch pieces on the diagonal)

medium red onions (cut into 1/2-inch strips)

red bell pepper (cut into 1/2-inch strips)

yellow bell pepper (cut into 1/2-inch strips)

medium / 1 large beet root (s, peeled, quartered and sliced into 1/2-inch pieces)

butternut squash (peeled, quartered and sliced into 1-inch pieces)

Brussels sprouts (cut in half or whole)

zucchini (sliced into 1/2-inch rounds)

good quality extra virgin olive oil

good quality balsamic vinegar (not overly sweet)

sherry vinegar

Dijon mustard

finely chopped fresh thyme

finely chopped fresh Italian basil

garlic cloves (pressed)

freshly ground black pepper

kosher salt

freshly ground black pepper (optional)

kosher salt (plus more to taste)