Balsamic Roasted Vegetables

Ingredients

• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• 3 garlic cloves, pressed
• 2 teaspoons finely chopped fresh thyme
• 1 teaspoon finely chopped fresh basil
• 2 large red onions, halved, thinly sliced
• 1 yellow bell pepper, cut into 1/2-inch-wide strips
• 1 red bell pepper, cut into 1/2-inch-wide strips
• 1 orange bell pepper, cut into 1/2-inch-wide strips
• 1 1-pound eggplant, quartered lengthwise, cut crosswise into 1/2-inch slices
• 1/2 pound yellow squash (about 2 medium), cut into 1/3-inch-thick rounds
• 1/2 pound zucchini (about 2 medium), cut into 1/3-inch-thick rounds
• Coarse kosher salt