Balsamic Dressing for Roasted Vegetables

Ingredients:
1/4 cup balsamic vinegar
3 Tbsp olive oil
1 tsp lemon zest, grated
several sprigs fresh rosemary, or dried, whole leaves if possible
salt and pepper to taste
additional olive oil for drizzling

Chopped vegetables for roasting. Be sure to include some onion.
Some other good ones are:
turnips
yams or sweet potatoes
small red potatoes
brussells sprouts/broccoli, cauliflower
red, green, yellow or orange peppers
whole head of garlic, top cut, drizzled with oil and wrapped in foil
beets
zucchini or other summer squash

Place chopped vegetables in roasting pan. Season with salt and pepper and toss with rosemary. Drizzle with olive oil Bake at 450 until browned and tender, turning occasionally. Time will vary depending on your taste and the vegetables.

Meanwhile, whisk together vinegar, oil and zest. When vegetables are cooked, toss them with enough dressing to coat well and serve.