antipasti roasted veggies

[romaniabound]

I really like this as a gorgeous simple starter at a local restaurant and want to make it myself. The restaurant serves it with a bit of 'sauce' drizzled over it - how do I make this myself? Is it just garlicky butter / oil type thing or do I need something balsamico-ish reduction-ish to poncify the whole thing? What is the done thing here? The version I like it not mega oily / greasy and that is the kind of thing I am aiming for.

Thank you!

Bit of olive oil, bit of vinegar, a few herbs, a teaspoon of French mustard, shake it all about.
I also put some slivers of raw garlic in as well.
I don't tend to roast my veggies, but I dry-fry or griddle them instead, (esp courgettes/aubergines) that way they get the lovely scorchy marks.

Oh thank you - that sounds just the ticket. Yes griddling is what I meant really - make use of my nice new griddle pan. Do you use balsamic vinegar or wine vinegar?

White wine vinegar usually. If not, a bit less of bogstandard. I bet balsamic would be nice too though!