Step 1

Heat oven to 425°F.

Step 2

Scrub and cut the vegetables into uniform sizes.

Step 3

Peel the garlic cloves.

Step 4

Toss the vegetables and the whole garlic cloves with a little olive oil and sprinkle with sea salt and pepper.

Step 5

Heat a baking sheet with low edges in the oven for about 4 - 5 minutes.

Step 6

Arrange the vegetables on the sheet so they are spaced apart and not touching one another.

Step 7

Roast for 20 - 30 minutes, turning half way through the cooking time until vegetables are easily pierced with a fork.

Step 8

Meanwhile, whisk the vinaigrette ingredients.

Step 9

Toss the hot roasted vegetables with the vinaigrette and serve immediately.