Preheat oven to 425 degrees. Cut up any large vegetables into 1 inch pieces. Spread the vegetables in a roasting pan with tinfoil on the bottom. Drizzle the olive oil liberally over the vegetables and mix so they are well coated with olive oil. Sprinkle with salt, pepper and herbs if desired. Stirring every 10 minutes, roast the vegetables for 35 to 40 minutes or until they are cooked through and browned. Just prior to serving, drizzle lightly with Harvest Aged Balsamic if desired.
How'd the recipe turn out? Let us know on Facebook or Instagram! #howdoyouharvest