Roasted Vegetables with French Vinaigrette

Ingredients

• 2 bell peppers, cut into chunks
• 1 yellow squash, cut into circles
• 2 small zucchinis, cut into strips
• 1/2 red onion, cut into chunks
• 8 to 10 rainbow carrots, peeled
• 2 tablespoons Tuscanini Extra Virgin Olive Oil
• 1 teaspoon Tuscanini Sea Salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1 clove garlic, minced or 1 cube Gefen Frozen Garlic
• 1 tablespoon Dijon mustard
• 2 tablespoons Tuscanini Red Wine Vinegar
• 6 tablespoons Tuscanini Extra Virgin Olive Oil
• 1 teaspoon maple syrup
• 1/4 teaspoon salt
• fresh chopped cilantro