Scrumptious Roasted Vegetables

Ingredients

• 1 eggplant medium, quartered and sliced into 1/2-inch pieces
• 1 large carrot sliced into 1/2-inch pieces on the diagonal
• 2 red onions medium, cut into 1/2-inch strips
• 1 red bell pepper cut into 1/2-inch strips
• 1 yellow bell pepper cut into 1/2-inch strips
• 2 beet medium / 1 large, root s, peeled, quartered and sliced into 1/2-inch pieces
• 1 butternut squash peeled, quartered and sliced into 1-inch pieces
• 15 Brussels sprouts cut in half or whole
• 1 zucchini sliced into 1/2-inch rounds
• 1/2 cup extra virgin olive oil good quality
• 2 tablespoons balsamic vinegar good quality, not overly sweet
• 1 tablespoon sherry vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons chopped fresh thyme finely
• 1 tablespoon Italian basil finely chopped fresh
• 5 garlic cloves pressed
• 1 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper optional
• 1/2 teaspoon kosher salt plus more to taste

Nutrition

• Calories : 210 calories
• Carbohydrate : 21 grams
• Fat : 14 grams
• Fiber : 6 grams
• Protein : 3 grams
• SaturatedFat : 2 grams
• Sodium : 480 milligrams
• Sugar : 8 grams