Roasted Veggies

Name: Roasted Veggies
Ingredients: 2 medium red bell peppers, seeded and quartered; 1 medium zucchini, trimmed and cut into 1/4 inch slices; 1 medium yellow squash, trimmed and cut into 1/4 inch slices; 1 medium sweet onion, cut into wedges; 1 lb asparagus, trimmed; 3 garlic cloves, minced; 4 teaspoons extra virgin olive oil; 1 teaspoon balsamic vinegar; 12 teaspoon dried basil; 34 teaspoon salt; 14 teaspoon fresh ground pepper

11 ingredients

7 steps

Ingredients

2 medium red bell peppers, seeded and quartered
1 medium zucchini, trimmed and cut into 1/4 inch slices
1 medium yellow squash, trimmed and cut into 1/4 inch slices
1 medium sweet onion, cut into wedges
1 lb asparagus, trimmed
3 garlic cloves, minced
4 teaspoons extra virgin olive oil
1 teaspoon balsamic vinegar
12 teaspoon dried basil
34 teaspoon salt
14 teaspoon fresh ground pepper

Directions

1

Preheat oven to 450 degrees.
2

Spray 2 baking sheets with nonstick spray, set aside.
3

In lg bowl, mix all ingredients.
4

Toss well to evenly coat with seasonings.
5

Divide the veggies between the 2 baking sheets.
6

Bake the veggies, tossing occasionally, until tender and lightly browned, 25-30 minutes.
7

Serve immediately.