Oven-roasted Vegetables with Herbs

Yields4 ServingsPrep Time5 minsCook Time35 minsTotal Time40 mins

2 tbsp fresh parsley, checked and chopped

2 tbsp fresh cilantro, checked and chopped

2 tbsp fresh basil, checked and chopped

1 small garlic clove, chopped

vegetable oil to coat pan

12 asparagus spears, trimmed

1 medium zucchini, trimmed, cut into 1/2-inch-thick diagonal slices

1 medium-size yellow squash, trimmed, cut into 1/2-inch-thick diagonal slices

1 red bell pepper, quartered, seeded

2 tsp olive oil

salt and freshly ground pepper to taste

Combine parsley, cilantro, basil and garlic in small bowl; set aside.

Preheat oven to 425 degrees. Brush a large baking sheet (preferably nonstick) with oil.

Combine vegetables in large bowl. Drizzle with olive oil; toss to coat. Arrange vegetables in single layer on prepared baking sheet. Roast 15 Minutes.

Turn zucchini and yellow squash over; roast until tender and golden, about 5 Minutes longer.

Transfer asparagus, zucchini and yellow squash to platter; cover with foil. Turn bell pepper over; roast until slightly charred and tender, about 15 Minutes longer.

Transfer pepper to platter with other vegetables. Sprinkle with herb mixture. Season with salt and pepper. Serve warm, or let stand up to 4 hours and serve at room temperature.

Nutrition Facts

4 servings

Serving size

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Oven-roasted Vegetables with Herbs