Random vegan meal ideas_Balsamic Roasted Vegetable Medley (Vegan)

Hello friends,
I'm starting a new vegan meals ideas series. I'll be posting (hopefully) every week a meal idea that I guarantee that it tastes hella good and hella easy to whip up. Even though I love cooking, I often am too lazy to whip up something too labor intensive in the kitchen.
I've been sick recently so I need to nourish myself with nutritious and hearty meals. I don't follow any specific diet but there's no animal here.
I've need had balsamic vinegar when I was in Vietnam. I believe it was a rare find or I cared too little to even look for it. However, since I moved to Philly and my food co op (aka vegan heaven) has a bulk balsamic vinegar with a very affordable price. I load my bottle up with it and has been putting it on so many things. It's sweet, tangy and has a really nice depth of flair that I can't even explain well enough.
I often go for an one-hour evening walk on days that I don't have school. I just prepare it, put it in the oven and comeback with a great meal to satisfy my hunger. You can use pretty much any veg but make sure you to pay attention to the texture of your veg so that you don't end up with a mushy mess. The trick here is combining some kind of starchy veg or veg that has more of a structure to it with soft veg.
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Serves 2
Ingredients
Sauce
3 tbsp of balsamic vinegar
1 tsp of dijon mustard or any mustard would do
2 tsp of Italian seasoning or mixed herbs
1/2 tsp of salt
1 tbsp of olive oil
1 tsp of garlic powder ( you can use minced garlic instead)
1tsp of onion powder ( you can use sliced onion instead but I don't like onion so...)
1/2 tsp chili powder 9 (optional)
A magical sprinkle of nutritional yeast (optional but it's magical)
Cracked pepper
Veg I often use
1 small bell pepper ( I recommend red bell pepper but you do you)
Half a pint of cherry tomatoes ( a handful)
1 small zucchini ( you can use eggplant if you want)
a quarter of a butternut squash ( about half a pound or 200g-ish). Because it's fall so pumpkins and squashes are on sale but if you don't have it you can use 2 small potatoes or sweet potatoes, any starchy veg to give this a little more structure.
You can also use, cauliflower (which I had in the fridge but forgot to put in), mushrooms, carrots, broccoli etc. There are endless possibilities.
Optional:
Any plant based protein to make it a more complete meal like cubed tofu, chickpea, white beans, tempeh, etc
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Instructions
1. Preheat your oven to 350F or 175C
2. Put all of the ingredients for your sauce and mix well. I would recommend mixing it in the same bowl that you'll gonna put your veg in to save on the dishes. Taste it and see if you want to adjust
3. Slice your bell pepper, cut the zucchini in to half moons and cubed the butternut squash. Make sure that the squash (your starchy veg) is smaller compares to the zucchini since it takes more time to cook through
4. Throw your veg in to your sauce or vice versa and make sure everything is very well coated in the sauce. If you have your plant-based protein, be sure to add it at this point. I love using firm tofu because it gets crispy but still maintain its fluffiness in the inside.
5. Put it on a parchment lined baking sheet ( or else I doubt I will stick) for 30-40 minutes or until the butternut squash is fully cooked ( fork tender)
I usually have this on some rice or quinoa, millet buckwheat, couscous  (any grains really) with avocado and some kind of greens like spinach, lettuce or steamed kale. You can also serve this on a salad with a simple balsamic dressing.