Peel and chop all the vegetables into similar sizes.
Place on a large sheet pan.
Toss with olive oil.
Arrange vegetables as a single layer and roast for about 30 - 40 minutes.
Turn over a few times during this time.
Add walnuts during last 5 minutes of cooking time (if using).
Remove for oven.
Transfer vegetables to a serving dish.
Drizzle with balsamic dressing (see below).
Sprinkle crumbled cheese (if using).
While vegetables are roasting, whisk together all of the ingredients for the dressing.
Set aside until ready to use.
Recipe can be served hot, room temperature or cold.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *recipe adapted from the Gazette