Dressing (can be made a day ahead):
2 Tbsp. balsamic vinegar
1 tsp. Dijon mustard
1/3 cup extra virgin olive oil
3 garlic cloves, pressed
2 tsp. finely chopped fresh thyme
1 tsp. dried basil
Kosher salt and pepper to taste
2 large red onions, halved and thinly sliced
1 yellow bell pepper, cut into 1/2-inch-wide strips
1 orange bell pepper, cut into 1/2-inch-wide strips
1 1-lb. eggplant, quartered lengthwise and cut crosswise into 1/2-inch slices
2 medium yellow squash, cut into 1/3-inch rounds
2 medium zucchini, cut into 1/3-inch rounds
Preheat oven to 450°.
Whisk vinegar and mustard in medium bowl.
Gradually whisk in oil.
Stir in garlic, thyme and basil.
Season to taste with salt and pepper.
Place vegetables in a large bowl and sprinkle with salt and pepper.
Add dressing and toss to coat.
Divide between to large rimmed baking sheets lined with parchment paper or aluminum foil.
Roast until the vegetables are tender and slightly brown around the edges, about 35 minutes.
Recipe contributed by Polly Brown of Vineyard Haven for the book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen. Photo by Alison Shaw.