Name: Balsamic Roasted Vegetables
Yield: 6 Servings
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

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