Colorful Roasted Veggies

Ingredients

• 4 medium carrots, julienned
• 1-1/2 pounds fresh asparagus, trimmed and halved
• 1 large green pepper, julienned
• 1 medium sweet red pepper, julienned
• 1 medium red onion, sliced and separated into rings
• 5 cups fresh cauliflowerets
• 5 cups fresh broccoli florets
• 1/4 to 1/2 cup olive oil
• 3 tablespoons lemon juice
• 3 garlic cloves, minced
• 1 tablespoon dried rosemary, crushed
• 1 teaspoon salt
• 1 teaspoon pepper