Ingredients:

• 2 medium-size red onions, cut into 1/2-inch-thick rounds
  
• 2 red bell peppers, quartered lengthwise, seeded
  
• 4 zucchini or summer squash, cut on diagonal into 1/2-inch-thick slices
  
• 2 large portobello mushrooms, dark gills scraped away, quartered
  
• 1 head radicchio, cut into 6 wedges
  
• 6 tablespoons Jonas White's Butter: Lemon Thyme
  
• 3 tablespoons dry white wine
  
• 1 tablespoon olive oil

Directions:

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 500°F. Arrange vegetables in single layer on 2 large baking sheets.  Melt butter in a heavy small saucepan over low heat until melted. Whisk in wine and oil. Brush vegetables with all of butter mixture; sprinkle generously with salt and pepper.

Roast vegetables 10 minutes. Turn vegetables over, reverse position of baking sheets and roast until vegetables are tender and browned in spots, about 10 minutes longer.