Balsamic Roasted Veggies

Ingredients

1 red bell pepper - cored, seeded, and cut into strips
1 yellow bell pepper - cored, seeded, and cut into strips
1/2 large red onion, peeled and chopped
2 medium zucchini - sliced/chopped
1 medium yellow squash - sliced/chopped
8 ounces fresh mushrooms - sliced
4 cloves garlic - peeled, crushed
1 Tbsp balsamic vinegar
1 Tbsp EVOO
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried tarragon

Preheat oven to 425 degrees.
Wash and chop all the veggies.
In a small bowl add crushed garlic, balsamic vinegar, EVOO, herbs, s & p; whisk to combine.
In a large bowl toss together all the veggies. Drizzle EVOO mixture over veggies, stir to combine.
Place the veggies in a baking dish or roasting pan and put in the oven.
Roast for 20 minutes or until tender and slightly browned, stirring several times.