the most important part of this recipe is the dressing. namely, the maple grove farms fat free balsamic vinaigrette. (if it's possible to love a brand of dressing, then i surely love maple grove farms' fat free dressings. they are pretty much the only dressings that i will eat. i'd rather have my salad with no dressing than not have one of these. in fact, before i discovered these, that's exactly what i had, naked salads.)
so, you cut up your vegetables (i like zucchini, summer squash, peppers, onion, tomatoes, and sometimes mushrooms) and put them in a bowl. drizzle with your dressing, kosher salt, some garlic powder, and some dried basil, then stir until everything is coated. (note: i go a little easier on the dressing than others probably would, so just use your best judgement and you'll be fine.) spread everything in a roasting pan lined with foil (hooray for foil!), and pop it into a 375 degree oven for 50–60 minutes.
i served mine over a bed of baby spinach (surprise!) and sprinkled with a handful of red kidney beans (rinsed and drained), and it was about as awesome as i could've imagined. of course, i actually think vegetables are dang tasty, so you gotta keep that in mind.
try it, you might just find that you'll like the taste of veggies too!