Balsamic Roasted Vegetables

assorted vegetables (cut into about 1-inch pieces (I’ve used combinations of some of all of the following: onion, cauliflower, carrots, celery, sweet potato, butternut squash, white or baby bella mushrooms, and tomatoes)

olive oil

balsamic vinegar

dried Italian seasoning (or a mix of oregano, basil, parsley, and/or rosemary)

salt and pepper (to taste)