Balsamic-Roasted Summer Vegetables

Categories: Vegetables

Ingredients

• 3 Tbsp. balsamic vinegar
• 1 Tbsp. olive oil
• 1 1/2 tsp. dried Italian seasoning
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3 garlic cloves, crushed
• 1 1/2 cups (1 1/2 inch) sliced asparagus
• 2 medium zucchini (12 oz.), cut crosswise 1-inch slices
• 2 medium yellow squash, cut crosswise into 1-inch slices
• 1 large red onion, cut in 8 wedges
• 1 large red bell pepper, cut into 1 1/2-inch pieces
• Olive oil cooking spray

Directions

1. Preheat oven to 425 degrees.

2. Combine first 6 ingredients in a large bowl; stir with a whisk. Add vegetables; toss well to coat.

3. Arrange vegetables in a single layer on a jelly-roll pan coated with cooking spray. Bake at 425 degrees for 40 minutes or until tender and lightly browned, stirring occasionally.

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