Ingredients:
2 medium red pepper
1 medium zucchini
1 medium yellow onion
1 sweet Onion
1 Pound(s) aspargas
3 Clove(s) garlic
4 Teaspoon(s) olive oil
1 Teaspoon(s) balsamic vinegar
1/2 Teaspoon(s) basil leaves
3/4 Teaspoon(s) salt
1/4 Teaspoon(s) pepper |
Directions:
1. Preheat the oven to 450F. Place one oven rack in the upper third of the oven and one in the lower third. Spray 2 baking sheets with nonstick spray; set aside.
2. Cut each bell pepper panel on a diagonal into 2 triangles. Transfer the peppers to large bowl and add the zucchini, yellow squash, onion, asparagus, garlic, oil, vinegar, basil, salt, and pepper. Toss well to evenly coat with seasonings. Divide the vegetables between the 2 baking sheets.
3. Bake the vegetables, tossing occasionally, until tender and lightly browned, 25-30 minutes. Serve immediately or at room temperature. |
Shopping Lists 