Roasted Vegetables

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• zucchini (ends cut off and sliced on the diagonal into 1/4-inch slices)
• 1 medium yellow squash (same as zucchini)
• 1 medium vidalia onions (root end left intact and cut into 8 wedges) or 1 medium 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

Recipe

• 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 prepare all the veggies as described in the ingredient list and put into a large bowl.
• 3 add the garlic, oil, vinegar, basil, salt, and pepper; toss together to coat well.
• 4 divide between the two baking sheets.
• 5 bake, tossing occasionally til tender and lightly browned for 25-30 minutes.
• 6 serve immediately or at room temperature.