September 13, 2012
This recipe originated with my friend, Rachel. I may have made a few changes over the years, I really can't remember. I like making this at the beginning of the week and eating off of it for a few meals or making it when we need to contribute to some sort of large-group meal. It makes a very large portion, so you may need to, at least, half it.
1 bunch asparagus, trimmed and cut into thirds
1 red onion, cut into large slices
1 whole red, orange, or yellow bell pepper (or 1/2 of each), sliced
a few handfuls of cherry or grape tomatoes, halved
1-2 zucchini, cut into bite size pieces
4-6 cups of broccoli
2 Tbsp. extra-virgin olive oil
1-2 teaspoons minced garlic
salt and pepper
(and sometimes a couple dashes of Tony's seasoning)
Mix veggies in a huge bowl. Add oil and seasonings. Toss to coat. Roast in the oven at 400 for 20-25 minutes.
You can also grill them: Heat grill over high heat. Toss veggies into a grill basket (or an aluminum pan with holes poked in the bottom) and grill for 8-12 minutes, stirring every few minutes.