Balsamic Roasted Vegetables

Bon Appétit, August 2008

Serves 6

Ingredients

  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 3 garlic cloves, pressed
  • 2 teaspoons finely chopped fresh thyme
  • 1 teaspoon finely chopped fresh basil
  • 2 large red onions, halved, thinly sliced
  • 1 yellow bell pepper, cut into 1/2-inch-wide strips
  • 1 red bell pepper, cut into 1/2-inch-wide strips
  • 1 orange bell pepper, cut into 1/2-inch-wide strips
  • 1 1-pound eggplant, quartered lengthwise, cut crosswise into 1/2-inch slices
  • 1/2 pound yellow squash (about 2 medium), cut into 1/3-inch-thick rounds
  • 1/2 pound zucchini (about 2 medium), cut into 1/3-inch-thick rounds
  • Coarse kosher salt

Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.

Preheat oven to 450°F. Toss onions and next 6 ingredients in large bowl; sprinkle with coarse salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes.

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