marinated roasted veggies

Mom asked me to post this recipe. I use this all the time. You can serve them alone as a side dish or I love to put them on a sandwich with cheese and make a panini with them. The best part about this recipe is you can make them the day before. You can also use any vegetables you choose. (Ben and Molly this is the recipe from Rylynn's birthday paninis that you asked for)

-4 cups assorted vegetables cut into thick slices or sticks (peeled eggplant; zucchini; summer squash; mushrooms; yellow, red, or green peppers; trimmed asparagus spears; cherry or grape tomatoes(these are the best), red onion or green onions. note:if you want to use carrots or fennel which I have never tried but the recipe lists them as an option, you have to peel and blanche them first.
-1/4 cup olive oil
-1/8 cup seasoned rice vinegar, or any kind you want
-1 Tbsp fresh thyme or 1 tsp dried thyme
-1 tsp chopped fresh rosemary or 1/2 tsp dried
-1 tsp chopped fresh oregano or 1/2 tsp dried
-1 tsp salt
-1 1/2 tsp fresh ground pepper

Sorry for those of you who follow recipes exactly, but what I usually do is cut up all the veggies I want, then toss them in the olive oil and vinegar and then just season to taste with all the herbs, salt, and pepper. So just start with these amounts and add more until it tastes right. Also I have always used the dried herbs, but go for the fresh ones if you are feeling rich:)

1. Once all veggies are tossed and seasoned, cover and place in refrigerator over night or at least 2 hours.
2. Preheat your oven broiler for 5 minutes.
3. Spread veggies out over a large broiler pan in a thin layer.
4. Broil 4 inches from the heat for 5-7 minutes. Turn veggies once and grill until both sides are browed and wilted.

Eat with a fork or on a sandwich with melted provolone or havarti cheese! Enjoy.