I started by slicing and dicing up the required veggies: broccoli, cauliflower, carrots, mushrooms, zucchini, bell pepper, and garlic.
Then I added the seasonings: olive oil, oregano, dill, basil, and thyme.
I drizzled everything over the veggies and roasted them in the oven.
Afterwards, I stirred some balsamic and red wine vinegar into the pan right before serving.
The veggies were flavorful and tender. They were the perfect accompaniment to the pasta salad we had for dinner!