1. Preheat the oven to 400°F (200°C).

2. Chop a selection of your favorite vegetables such as bell peppers, zucchini, eggplant, cherry tomatoes, and red onions into bite-sized pieces.

3. Place the chopped vegetables on a baking sheet lined with parchment paper.

4. Drizzle olive oil over the vegetables and season with salt, pepper, and dried herbs like oregano or thyme.

5. Roast in the oven for 20-25 minutes or until the vegetables are tender and slightly caramelized.

6. In a small saucepan, simmer balsamic vinegar and honey until it thickens into a glaze, stirring occasionally.

7. Drizzle the balsamic glaze over the roasted vegetables before serving.