Recipe Rursday: Roasted Veggie Goodness

Another simple recipe, with a big pay-off. Do you see a trend? This recipe (below) came from Epicurious, but it was first published in Bon Appetit. I've made four batches of this dish--each with a different combo of vegetables, perfect every time.

Balsamic Roasted Vegetables (made in Omaha, 8/08)

Another batch (w/carrots & yellow peppers) in October, 08.

Balsamic Roasted Vegetables
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil (you don't need this much - go for less)
3 garlic cloves, pressed (finely chopped)
2 teaspoons finely chopped fresh thyme*
1 teaspoon finely chopped fresh basil* *these fresh herbs make the dish. Don't skip.

Veggies (see notes below)
Coarse kosher salt
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Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt & pepper. Dressing can be made 1 day ahead. Cover and chill.

Chop Veggies: Instead of following the recipe, use what veggies you have or that look good at the market. Squash, zucchini, always include onions (red onions work well), red/yellow/green peppers, once we even used carrots...I don't use eggplant b/c neither Chris or I are a fan when it's roasted. Cut the veggies into 1/2 in. strips (peppers) or 1/3 in. thick rounds (squash) and leave the onions in big chunks (*not sliced or diced - they'll burn to a crisp).

Preheat oven to 450°F. Toss onions and veggies in large bowl; sprinkle with coarse salt and pepper. Add dressing; toss to coat. Lay out in a large rimmed baking sheets (I lightly spray the tray first). Roast until vegetables are tender and slightly brown around edges, about 35 minutes (move them around on the tray 20 min. in).