2 bell peppers, cut into chunks

1 yellow squash, cut into circles

2 small zucchinis, cut into strips

1/2 red onion, cut into chunks

8 to 10 rainbow carrots, peeled

2 tablespoons Tuscanini Extra Virgin Olive Oil

1 teaspoon Tuscanini Sea Salt

1/2 teaspoon black pepper

1/4 teaspoon dried thyme

1 clove garlic, minced or 1 cube Gefen Frozen Garlic

1 tablespoon Dijon mustard

2 tablespoons Tuscanini Red Wine Vinegar

6 tablespoons Tuscanini Extra Virgin Olive Oil

1 teaspoon maple syrup

1/4 teaspoon salt

1/2 teaspoon black pepper

fresh chopped cilantro