Source: dLife

A versatile and easy herb roasted vegetable platter.

Servings

2.5 cup sliced zucchini , 1/2 inch thick
1.5 cup chopped red bell peppers , 1 inch square
1.5 cup sliced summer squash , 1/2 inch thick (yellow squash)
1 cup sliced carrots , 1/2 inch thick
3 tbsp balsamic vinegar
1.5 tbsp olive oil
0.5 tsp dried basil
0.5 tsp ground oregano
0.5 tsp ground tarragon
0.5 tsp ground thyme
0.5 tsp chopped parsley
0.5 tsp dried rosemary
0.25 tsp salt
0.25 tsp black pepper
4 medium garlic cloves , thinly sliced
2 medium onions , peeled and quartered

1 Preheat oven to 425 degrees F.
2 Arrange the entire list of ingredients in a 13 by 9 inch baking dish. Toss to fully coat all vegetables with liquid and herbs.
3 Cover with aluminum foil and bake 40 minutes or until vegetables are soft.