Ingredients
2 medium red bell pepper (seeded and cut into thick strips - green can be used or a mixture of both)
1 medium zucchini (ends and cut diagonally into 1/4-inch slices)
1 medium yellow squash (like zucchini)
1 medium onion vidalia or other sweet onion (leave root end intact, cut into 8 pieces)
1 pound asparagus (trimmed)
3 cloves garlic, minced ()
4 teaspoons extra virgin olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Instructions
Preheat oven to 450 degrees, place a rack in the upper third and one in the lower third, halfway through cooking, pass, spray two baking sheets with cooking spray and set aside.
Prepare the vegetables as described in the list of ingredients and put in a large bowl.
Add garlic, oil, vinegar, basil, salt and pepper and toss to coat well.
Divide between two baking sheets.
Cook, stirring occasionally until lightly browned and tender for 25-30 minutes.
Serve immediately or at room temperature
2 medium red bell pepper (seeded and cut into thick strips - green can be used or a mixture of both)
1 medium zucchini (ends and cut diagonally into 1/4-inch slices)
1 medium yellow squash (like zucchini)
1 medium onion vidalia or other sweet onion (leave root end intact, cut into 8 pieces)
3 cloves garlic, minced ()
4 teaspoons extra virgin olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Instructions
Preheat oven to 450 degrees, place a rack in the upper third and one in the lower third, halfway through cooking, pass, spray two baking sheets with cooking spray and set aside.
Prepare the vegetables as described in the list of ingredients and put in a large bowl.
Add garlic, oil, vinegar, basil, salt and pepper and toss to coat well.
Divide between two baking sheets.
Cook, stirring occasionally until lightly browned and tender for 25-30 minutes.
Serve immediately or at room temperature
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