There is a relatively long list of ingredients. The cooking technique is rather simple. And I have to report that the results are quite delish. There is no risk at all that I will ever get hired by America's Test Kitchen. Here's my recipe for a mélange of oven-roasted vegetables.
Baby cremini mushrooms
Extra virgin olive oil
Laconiko Greek chive olive oil
Laconiko Green sweet lime olive oil
Butter-flavored olive oil
Jalapeno lime balsamic vinegar
Maharajah curry powder
Rocky Mountain seasoning
Herbs de Provence
Coarse Kosher salt
Most of the vegetables are organic. I'm sure you're impressed. Most of the olive oils as well as the balsamic vinegar are from an artisanal oil and vinegar store called Ah Love Oil and Vinegar. Most of the spices are from Penzey's. The herbs de Provence were carried with love directly from Provence by my cousin. I buy Kosher salt in a large box and keep it on the kitchen counter in a vintage salt box that belonged to my late beloved mother-in-law. I used my iPhone to take the photo at approximately 3:30 in the afternoon and the temperature in my house was approximately 67 degrees. I roasted the vegetables on cookie sheets lined with unbleached parchment paper in an oven using the convection option at 375 degrees.
What I failed to do was to keep track of what I put on the vegetables and how much I used. Yes, I used everything I listed. I think I put the ginger on the carrots and maybe I used the butter-flavored oil, or maybe it was one of the others. I'm pretty sure I splashed a bit of balsamic vinegar on the broccoli. The curry powder was on the cauliflower. I have no idea how much but it should have been more than that. Maybe I used the herbs de Provence on the mushrooms. Or was it the zucchini?
I am shamed by all the American Test Kitchen books in my collection. The writers and testers go into intense detail on techniques and ingredients. For this I flew by the seat of my pants and could not duplicate this if I had to. I'm living in the moment--it's a flimsy excuse.