Wash and slice up any vegetables that you would like to roast totaling 8 cups of veggies.
Toss all the vegetables into a large 9 X 13- inch baking pan (like the kind you would use for lasagna).
Mix the olive oil, balsamic vinaigrette, maple syrup, and garlic powder in a small container then pour the dressing over the veggies.
Stir well to coat the vegetables in the dressing.
Bake at 400° F (200° C) for a total of 45 minutes - taking out of the oven and stir the veggies every 15 minutes.
Serve over rice, mixed with pasta, or as a side dish.
Notes
You can use 8 cups of any type of veggies that you have. It doesn't have to be the specific ones listed in the ingredient section.
If you want to use spinach or other leafy greens, put them in about 5 minutes before the end roasting.
Save the extra liquid at the bottom of the baking dish to drizzle over the rice.
You may have to slightly increase or decrease cooking time depending on the size that you slice the vegetables and the water content in the vegetables.
Zucchini, summer squash, and mushrooms have higher water content and make it juicer, root vegetables, and broccoli dry out faster. (A mix of both work well).