Roasted Vegetables

Ingredients

• 2 medium red bell peppers (seeded and cut into thick strips--green can be used or a mixture of both)
• 1 medium zucchini (ends cut off and sliced on the diagonal into 1/4-inch slices)
• 1 medium yellow squash (same as zucchini)
• 1 medium vidalia onion or other sweet onion (root end left intact and cut into 8 wedges)
• 1 lb asparagus (trimmed)
• 3 garlic cloves (minced)
• 4 teaspoons extra-virgin olive oil
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon dry basil
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper

Directions

1. 1

   Preheat oven to 450 degrees; place one rack in in the upper third and the other one in the lower third; half-way through the baking, switch them; spray two baking sheets with baking spray and set aside.

2. 2

   Prepare all the veggies as described in the ingredient list and put into a large bowl.

3. 3

   Add the garlic, oil, vinegar, basil, salt, and pepper; toss together to coat well.

4. 4

   Divide between the two baking sheets.

5. 5

   Bake, tossing occasionally til tender and lightly browned for 25-30 minutes.

6. 6

   Serve immediately or at room temperature.