INGREDIENTS
2 medium red bell peppers, seeded and cut into 4 panels
1 medium zucchini, trimmed and cut on the diagonal into 1/4 inch thick slices
1 medium yellow squash, trimmed and cut into 1/4 inch thick slices
1 medium Vidalia onion, root end left intact, cut into 8 wedges
1 lb thick asparagus, trimmed
3 cloves garlic, minced
4 tsp EVOO
1 tsp balsamic vinegar
1/2 tsp dried basil
3/4 tsp salt
1/4 tsp pepper
DIRECTIONS
1. Preheat oven to 450. Place one oven rack in the upper third of the oven and one in the lower third. Spray 2 baking sheets and set aside.
2. Cut each pepper panel on a diagonal into 2 triangles. Transfer to a large bowl and add zucchini, squash, onion, asparagus, oil, vinegar, basil, salt, and pepper. Toss well to evenly coat with seasonings. Divide the veggies between the 2 baking sheets.
3. Bake the veggies, tossing from time to time, until tender and lightly browned, 25-30 minutes. Serve at once or at room temperature.
NOTES:
4 servings
107 calories
5g fat
4g protein
2 Points