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Servings: 4-6
Prep Time: 10 Minutes
Cook Time: 20-25 Minutes

Preheat your oven to 425¬?F. Now, chop up your veggies. Slice the zucchini and squash into 1/2 inch slices, then cut the slices in half. I sliced the carrot on a 1/4 inch bias. I sliced the carrots thinner than the squash because it takes the carrots a little longer to get soft if they are too thick. Now, seed/de-rib the pepper then cut the pepper, the tomato, and the onion into eighths.

Place all veggies in bowl, grind some pepper and drizzle with olive oil, mix with your hands (tongs or two wooden spoons works too - but your hands are you best tools).

Place sheet of foil in shallow roasting dish, spread veggies into pan. Drizzle with balsamic vinegar, then sprinkle with chopped fresh herb of choice (I used sage, but my favorite is basil).

Place pan on top rack in oven for about 20-25 minutes... I checked on them after about 10 minutes to see how they were doing, but don't open the door too often or you'll let all that good heat out. If you want, you can turn the oven to broil for the last few minutes to get nice smoky edges on the vegetables.