1 large zucchini, cut into 1 /2-inch disks
1 large summer squash, cut into 1 /2-inch disks
1 bunch asparagus, trimmed
1 large red bell pepper, cut into 1 /2-inch round circles
1 small red onion, cut into 1 /2-inch round circles
2 portobello mushrooms, stems removed and gills scraped from underside
1 small eggplant, peeled and cut into 1 /2-inch round circles
1 Tbl Creole mustard
1 /4 cup balsamic vinegar
2 tsp salt
1 tsp black pepper
2 tsp minced garlic
1 tsp fresh thyme
1 Tbl fresh basil
1 cup olive oil
Combine all the ingredients and stir vigorously.
In a large stainless steel bowl, toss all of the vegetables in the marinade and refrigerate 30 minutes.
Preheat oven to 400 degrees.
Drain vegetables and reserve excess marinade. Arrange vegetables in a single layer on baking sheets. Roast vegetables for 15 minutes. Cool before serving.