Several cups of assorted vegetables, cut into about 1-inch pieces (I used half of a large onion, half a head of cauliflower, 3 small/medium carrots, 1 stalk celery, 1 medium sweet potato, 8 oz. baby bella mushrooms, and 8 oz (6 small) campari tomatoes
1 T olive oil
3 T balsamic vinegar
1 t dried Italian seasoning (or a mix of oregano, basil, parsley, and/or rosemary)
salt & pepper
Preheat your oven to 425°F.
Toss the vegetables in the olive oil, vinegar, Italian seasoning, and salt & pepper.
Spread on a single layer on a sheet pan, and roast for 20-30 minutes, tossing and flipping them over about halfway through, or until veggies are tender.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/2012/04/27/balsamic-roasted-vegetables/