Step 1

In a small bowl, mix the Balsamic Marinade ingredients together. Set aside.

Step 2

Preheat oven to 425 degrees Fahrenheit.

Step 3

Line the veggies up on your baking sheet. Ensure that you give your veggies some room to roast. I actually split everything in the picture onto three different baking sheets to give them some space. You may even want to split them based on cooking them.

Step 4

Pour the marinade over the veggies and rub them into the veggies. You can do this separately, or just mixed them all in. I kept mine separate for the pictures. Try not to leave a pool of marinade on the baking sheet, and instead, try to rub all the marinade into the veggies.

Step 5

Roast the veggies according to their appropriate times. Remove from oven once roasted. Some of the veggies may looked blackened but they aren't burned: it's the balsamic vinegar.

Step 6

Tomatoes, Eggplants, Zucchinis and Bell Peppers: 15 to 20 minutes

Step 7

Carrots & Onions: 25 minutes to 30 minutes (check at 25 minutes)