RECIPE OF THE DAY " CLASSIC ROASTED VEGETABLES"

These vegetables are terrific right out of the oven, or at room temperature. They're also scrumptious on a sandwich on toasted bread. Great meal on a hot summer day.

Makes 4 Servings

2 medium red bell peppers, seeds out and cut into 4 panels

1 medium zucchini, trimmed and cut on the diagonal into 1/4-inch slices

1 medium yellow squash, trimmed and cut on the diagonal into 1/4-inch slices

1 medium vidalia or sweet onion, root end left intact, and cut into 8 wedges

1 pound thick asparagus, trimmed

3 cloves garlic, minced

4 teaspoons extra-virgin olive oil

1 teaspoon balsamic vinegar

1/2 teaspoon dried basil

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper


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 a 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.

Per serving (about 1 cup) 107 calories.