1hr 15min · 8 servings 1 cup carrots - chopped 1 cup red bell pepper - chopped 2 cups cherry tomatoes - halved 2 cups zucchini - chopped 2 cups broccoli - chopped 2 cups cauliflower - chopped For the marinade: ¾ cup extra virgin olive oil ½ cup red wine vinegar 2 tablespoons honey 1 tablespoon Dijon mustard 2 tablespoons fresh parsley - diced 2 tablespoons fresh basil - diced 1 teaspoon minced garlic ½ teaspoon salt ¼ teaspoon black pepper
