Step 1

Preheat your oven to 350F while you prepare your veggies.

Step 2

Chop veggies so they’re roughly equal in size, and prep herbs by tearing into small pieces, or chiffonade-ing (slicing thinly). Toss veggies and herbs in a bowl with seasonings until evenly coated. Add balsamic vinegar to taste and toss to coat.

Step 3

Transfer veggies onto a baking mat lined tray and roast for roughly 25-30 minutes, flipping halfway. Test to see whether veggies are cooked through by poking with a fork.