Roasted Vegetables on Muffins

1 red onion, cut in cubes

1 zuchinni, sliced

1 yellow pepper, sliced

1 eggplant, diced

4 tbsp olive oil

1 tbps garlic vinegar

2 tbsp apple juice

2 garlic cloves, crushed

1 tbsp chopped thyme

2 tsp light brown sugar

4 muffins, halved

salt and pepper

fresh herbs, to garnish (italian seasoning)

SAUCE: (needs to be doubled)

2 tbsp butter

1 tbsp flour

 1/4 pint milk

3 oz. vegetable stock

2 3/4 cheddar cheese, grated

1 tsp wholegrain mustard (dijon)

1.5 tbsp chopped mixed herbs

1. Arrange the vegetables in a shallow ovenproof dish. Mix oil, vinegar, apple juice, garlic, thyme and sugar together and pour over the vegetables. 
2. Transfer the vegetables into a baking sheet. Cook in a pre-heated oven at 400 for 20-25 minutes or until softened.
3. Meanwhile make the sauce. Melt the butter in a small pan and add the flour. Cook for 1 minute and remove from heat. Stir in the milk and stock and return the pan to heat. Bring to the boil, stirring, until thickened. Stir in mustard and mixed herbs season well.
4. Preheat the grill to high. Cut the muffins in half and grill for 2-3 min. until golden brown, then remove and arrange on a serving plate.
5. Spoon the roasted vegetables an the muffins and pour sauce over top. Garnish with fresh herbs and serve immediately.