Vegetables

• 1 small eggplant, quartered and sliced into ½-inch pieces
• 1 large carrot, sliced into ½-inch diagonal pieces
• 1 medium red onion, cut into ½-inch wide strips
• ½ red bell pepper, sliced into ½-inch wide strips
• ½ green bell pepper, sliced into ½-inch wide strips
• ½ yellow bell pepper, sliced into ½-inch wide strips
• 1 large beet root, peeled, quartered, and sliced into ½-inch pieces
• ½ butternut squash, peeled, quartered, and sliced into 1-inch pieces
• 8 Brussels sprouts, halved or left whole
• 1 zucchini, sliced into ½-inch rounds

Dressing

• ¼ cup extra virgin olive oil
• 2 tablespoons white balsamic vinegar (or dark balsamic vinegar)
• 2 tablespoons red wine vinegar or sherry vinegar
• 2 teaspoons Dijon mustard (whole grain or regular)
• 2 teaspoons finely chopped fresh thyme
• 2 tablespoons finely chopped fresh basil, parsley, or cilantro
• 5 garlic cloves, pressed
• 1 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt

To Sprinkle on Top

• ½ teaspoon freshly ground black pepper (optional)
• ½ teaspoon kosher salt (plus more to taste)
• More chopped herbs to taste