Roasted Vegetables

This came out of the Weight Watchers Cookbook but it is far from tasting like WW. It is 2 points for a one-cup serving and DELICIOUS. These veggies are great reheated or cold in pita bread for lunch with some hummus. They make a wonderful accompaniment to any meat or fish dish. My daughter discovered this recipe and makes it all the time, too. This makes two large baking sheets full of yummy veggies. NOTE: Sometimes I add a couple of handfuls of frozen brussel sprouts (whole) to the sheet in place of the asparagus and sometimes I get piggy and add both.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

•  zucchini (ends cut off and sliced on the diagonal into 1/4-inch slices)
• 1  medium  yellow squash (same as zucchini)
• 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)
• 1  lb asparagus (trimmed)
• 3  garlic cloves (minced)
• 4  teaspoons extra virgin olive oil
• 1  teaspoon  balsamic vinegar
• 1⁄2 teaspoon dry basil
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper

Directions

1. 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.
2. Prepare all the veggies as described in the ingredient list and put into a large bowl.
3. Add the garlic, oil, vinegar, basil, salt, and pepper; toss together to coat well.
4. Divide between the two baking sheets.
5. Bake, tossing occasionally til tender and lightly browned for 25-30 minutes.
6. Serve immediately or at room temperature.