Method of Preparation:
Heat oven to 450°F. Wash and dry the vegetables. Trim off any tips or stems that seem extra long and halve any vegetables that seem too large. Toss each type of vegetable separately in olive oil (just enough to coat), salt, pepper and a little chopped thyme or rosemary.
Drizzle with balsamic vinegar. Spread the vegetables in a single layer on a rimmed baking sheet, keeping each type in a separate group so you can easily remove one if it cooks faster than the others. Roast in the center of the oven for 10 minutes. Use a spatula to flip and move the vegetables aroud and then continue roasting for another 5 minutes.
Pierce each type of vegetable with a fork to check for tenderness. If one type is tender, transfer it with a spatula to your serving bowl or platter. Tent with alumninum foil and continue roasting the other vegetables until they're tender (check every 5 minutes).
Gustav Mauler — Certified Master Chef