She cut some carrots in thirds, chopped yams into big chunks, some squash from the garden, which I believe is pattypan into large pieces, and eggplant in large pieces.
I'm really liking the combination of balsamic vinegar and maple syrup. They go really well together. So I made a sauce with balsamic vinegar, maple syrup, plenty of herbs and garlic, and a tiny bit of soy sauce to kind of mellow out the vinegar a little, but not just water down the sauce.
I put all the veggies on a cookie sheet, brushed them with the sauce, and put them in a 400 degree oven. I flipped them a few times while they cooked, and basted them with the extra sauce once, and they were done when they were tender. They were all wonderful, except the eggplant I don't think did too well. I think next time we won't use eggplant, and maybe we'll add some whole mushrooms and some onion chunks. The yams were especially good, I think they went especially well with the sauce.