Roasted Vegetables with Fire Roasted Tomato Vinaigrette | Muir Glen

Ingredients

• 6 green top spring carrots, trimmed, peeled
• 2 yellow or green summer squash, cut on bias into 1/2-inch thick planks
• 1 red bell pepper, cored, cut into 2-inch wide planks
• 1/2 large red onion, cut into 6 wedges
• 4 teaspoons olive oil
• 2 teaspoons chopped fresh thyme leaves
• 2 teaspoons chopped fresh rosemary leaves
• 1/2 teaspoon kosher or fine sea salt
• 1 can (14.5 oz) Muir Glen™ Organic Fire Roasted Diced Tomatoes, undrained
• 2 cloves garlic, chopped
• 2 tablespoons red wine vinegar
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon crushed red pepper flakes
• 3/4 cup olive oil
• Additional fresh thyme leaves, if desired