***Slice vegetables about 1/4-inch Thick:*** zucchini squash yellow squash red onions baby carrots (split in half) asparagus eggplant red or green bell peppers ***For the Seasoning*** 1 tablespoon dry oregano 1 tablespoon dry basil 1/2 tablespoon dried thyme 1 teaspoon salt 1 teaspoon black pepper balsamic vinegar olive oil
Place the cut vegetables in a mixing bowl. Coat them liberally with the balsamic vinegar. The more vegetables the more vinegar (Approx. 1 cup for 8-10 servings).
After tossing the vegetables in the vinegar, sprinkle them with the herb mixture. Salt and pepper to taste. Lightly coat with olive oil, and toss again.
Place the vegetables on a baking sheet and place in a 400 degrees F oven for approximately 15-20 minutes. Remove and allow them to cool to room temperature.
Arrange on a plate or platter, top with crumbled feta cheese (optional), and serve at room temperature to slightly warm.
The recipe is a little vague - and in a way that's ok. I found the cooking time to be a little difficult because the veggies have very different textures/densities and cook at different rates. The carrots were too crisp-tender for my liking and the squash and asparagus were over cooked. I'd maybe partially cook the carrots ahead of time next time. I did like the balsamic-seasoning mixture and not having precise measurements meant I got to experiment a bit with the vinegar to oil ratio. Overall, a good recipe.