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Oven-roasted vegetables with fresh herbs

Ingredients: 1/8 Cup(s) parsley 2 Tablespoon(s) cilantro (fresh) 6 Teaspoon(s) basil 1 clove garlic; minced 1 nonstick spray 12 spears asparagus; trimmed 1 zucchini; 1/2 inch thick diag. pcs 1 yellow squash; 1/2 inch thick diag pcs 1 red pepper; quartered 2/3 Tablespoon(s) olive oil Directions: Combine parsley, cilantro, basil and garlic in a small bowl; set aside. Preheat oven to 425F . Spray large baking sheet with nonstick spray. combine vegetables in a bowl. Drizzle oil over; 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, squash to a 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. Contributor: Bon Appetit March 1997
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