1. Vinaigrette: In a bowl combine olive oil, balsamic vinegar, Dijon mustard, salt, pepper and whisk until all is well blended.
2. Vegetables: Place all the vegetables in a 8-by-12-inch casserole dish.
3. Pour the balsamic vinaigrette over the vegetables and toss, making sure the vegetables are well coated.
4. Put the dish of vegetables in a 225°F smoker for about 4 hours.
5. These can also be baked in a 350°F preheated oven for about 45 minutes.