Ingredients
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zucchini (ends cut off and sliced on the diagonal into 1/4-inch slices)
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1 medium yellow squash (same as zucchini)
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1 lb asparagus (trimmed)
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3 garlic cloves (minced)
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4 teaspoons extra virgin olive oil
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1 teaspoon balsamic vinegar
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1/2 teaspoon dry basil
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3/4 teaspoon salt
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1/4 teaspoon fresh ground pepper
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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)
Instructions
- 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.
- Prepare all the veggies as described in the ingredient list and put into a large bowl.
- Add the garlic, oil, vinegar, basil, salt, and pepper; toss together to coat well.
- Divide between the two baking sheets.
- Bake, tossing occasionally til tender and lightly browned for 25-30 minutes.
- Serve immediately or at room temperature.