Roasted Vegetable Spread - Ellie Krieger

Ingredients

• 12 ounces carrots, peeled, trimmed and cut crosswise into 1-inch pieces (larger pieces halved)
• 4 ounces cremini or white button mushrooms, halved (or quartered, if large)
• 1 red bell pepper, cored, seeded and cut into 1 1/2-inch pieces
• 2 large shallots, peeled and quartered lengthwise
• 2 tablespoons olive oil
• 1/2 teaspoon fine salt, divided, plus more to taste
• 2 teaspoons red wine vinegar, plus more to taste
• 1 1/2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)
• 1/4 teaspoon freshly ground black pepper