• 1 medium eggplant quartered and sliced into 1/2-inch pieces
• 1 large carrot sliced into 1/2-inch pieces on the diagonal
• 2 medium red onions cut into 1/2-inch strips
• 1 red bell pepper cut into 1/2-inch strips
• 1 yellow bell pepper cut into 1/2-inch strips
• 2 medium / 1 large beet root s, peeled, quartered and sliced into 1/2-inch pieces
• 1 butternut squash peeled, quartered and sliced into 1-inch pieces
• 15 Brussels sprouts cut in half or whole
• 1 zucchini sliced into 1/2-inch rounds

For the dressing:

• 1/2 cup good quality extra virgin olive oil
• 2 Tbsp good quality balsamic vinegar not overly sweet
• 1 Tbsp sherry vinegar
• 2 tsp Dijon mustard
• 2 tsp finely chopped fresh thyme
• 1 Tbsp finely chopped fresh Italian basil
• 5 garlic cloves pressed
• 1 tsp freshly ground black pepper
• 1 tsp kosher salt

To sprinkle on top:

• 1/2 tsp freshly ground black pepper optional
• 1/2 tsp kosher salt plus more to taste