Roasted veggies

Fill 2 sheet pans with chopped veggies (sliced carrots, chopped zucchini, broccoli, slided onion)

For the dressing:

• 1/4 cup extra virgin olive oil (try 2 Tb next time)
• 2 Tbsp white balsamic vinegar not overly sweet; dark balsamic vinegar will work as well
• 2 Tbsp red wine vinegar or sherry vinegar
• 2 tsp Dijon mustard whole grain or regular
• 2 tsp finely chopped fresh thyme
• 2 Tbsp finely chopped fresh Italian basil or parsley, cilantro
• 5 garlic cloves pressed
• 1 tsp freshly ground black pepper
• 1 tsp kosher salt

• Instructions

  • Preheat oven to 450F.
  • Spray two baking sheets with cooking spray.
  • Prepare the dressing by whisking the olive oil, vinegar, Dijon mustard, basil, thyme, garlic, pepper and salt in a small bowl, until well combined.
  • Place the vegetables in a large bowl, big enough to accommodate all the veggies and still having some head space left to allow tossing. Pour the dressing all over the vegetables and toss well to coat the veggies with an even layer of the dressing.
  • Transfer the vegetables onto the baking dish and spread evenly. Sprinkle additional salt and pepper on top.
  • Bake on the second rack from the top for about 35 minutes (slightly firmer) to 45 minutes (slightly softer and creamer, as shown on pictures in the post). Start checking at 30 minutes as different ovens bake differently. Serve the roasted vegetables immediately.