Easy Baked Vegetables: Rainbow Roast with Balsamic Glaze

Ingredients

• 1 large red bell pepper, seeded and cut into 1-inch pieces (approximately 200g/7oz)
• 1 large yellow bell pepper, seeded and cut into 1-inch pieces (approximately 200g/7oz)
• 1 medium red onion, cut into wedges (approximately 150g/5oz)
• 2 medium carrots, peeled and sliced into 1/2-inch thick rounds (approximately 150g/5oz)
• 2 medium zucchini, cut into 1/2-inch thick rounds (approximately 200g/7oz)
• 1 head of broccoli, cut into florets (approximately 300g/10.5oz)
• 4 cloves garlic, minced
• 3 tablespoons olive oil, extra virgin (45ml)
• 1 teaspoon dried Italian herbs (5ml)
• 1/2 teaspoon salt (2.5ml)
• 1/4 teaspoon black pepper (1.25ml)
• 1/2 cup balsamic vinegar (120ml)
• 1 tablespoon honey or maple syrup (15ml)
• 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried) (15ml chopped fresh / 5ml dried)
• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried) (15ml chopped fresh / 5ml dried)