Vegetables: In a large bowl whisk together the balsamic vinegar, shallots, mustard, basil, sugar, olive oil, salt and pepper until combined. Add it to a large plastic bag along with the squash, zucchini, onion, mushrooms, asparagus, and bell pepper, and place it in the refrigerator to marinate for at least 30 minutes.
After they are done marinating evenly spread them out a sheet pan lined with parchment paper, season them with salt and pepper and roast them in the oven on 425° for 15 to 20 minutes or until browned and tender. Let cool before serving.
Crackers: Grind the flax seeds in a food processor or coffee grinder until it becomes like flour. Whisk together in a large bowl the eggs, asiago, lemon and flax seed until combined.
Rub a clean surface and a rolling pin with olive oil and roll out portions of the flax seed dough until it is as thin as a ”wheat thin.” Simply cut into rectangles (2 inches by 1 inch) and place them on a sheet pan lined with parchment paper.
Reuse all of the dough until it is gone.
Season them with salt and bake the crackers on 325° for 12 minutes and then flip them over and bake for another 7 minutes. Let cool.
To Serve: Spread some whipped cream cheese onto the flax seed cracker and top off with some roasted vegetables. Garnish with green onions and micro greens.