Categories: Sides, Veggies

Ingredients

• Dressing:
• 3 T. balsamic
• 1 t. Dijon
• 1/2 c. EVOO
• 3 garlic cloves, pressed
• 2 t. chopped fresh thyme
• 1 t. fine chopped basil
• 1 red onion, finely sliced
• 1 yellow pepper
• 1 red pepper in 1/2 in strips
• 1 lb eggplant, quartered lengthwide and cut into 1/2 inch slices
• 2 zucchini
• 2 yellow squash

Directions

1. Whisk together balsamic and dijon.

2. Gradually whisk in EVOO.

3. Stir in garlic, thyme and basil. Season to taste.

4. Heat oven to 450

5. In large bowl, toss together red onion, pepers, eggplant and zucchini and squash. Sprinkle with S and P.

6. Add dressing; toss to coat veggies.

7. Divide veggies into 2 large rimmed baking sheets.

8. Roast until veg are tender and slightly brown around edges about 35 mins.

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