Grilled Vegetables in oven

2 cups broccoli florets 
2 cups cremini mushrooms
2 cups butternut squash
1 zucchini sliced and quartered
1 yellow squash, sliced and quartered
1 red bell pepper chopped
1 red onion quartered
2 tablespoons olive oil 
2 tablespoons balsamic vinegar 
4 cloves garlic minced 
1 1/2 teaspoons dried thyme
1/2 teaspoon Kosher salt and black pepper to taste

Chop all veggies to same size so it cooks evenly.  1 inch.

Preheat oven to 425°F
Lightly oil a baking sheet or coat with nonstick cooking spray.

Place cut up vegetables in a single layer on the prepared baking sheet.  

Add olive oil, balsamic vinegar, garlic and thyme on top.  Season with salt and pepper.  Gently toss to combine.

Bake 30 minutes turning them every 10 minutes.

Serve immediately.

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