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Categories:
parsley fresh cilantro fresh basil garlic vegetable oil spray zucchini crookneck squash red bell pepper olive oil
Viewed: 83 - Published at: 3 years agoIngredients
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh basil
- 1 small garlic clove, minced
- Nonstick vegetable oil spray
- 12 asparagus spears, trimmed
- 1 medium zucchini, trimmed, cut into 1/2-inch-thick diagonal slices
- 1 medium-size yellow crookneck squash, trimmed, cut into 1/2-inch-thick diagonal slices
- 1 red bell pepper, quartered, seeded
- 2 teaspoons olive oil
Method
- Combine parsley, cilantro, basil and garlic in small bowl; set aside.
- Preheat oven to 425F.
- Spray large baking sheet (preferably nonstick) with vegetable oil spray.
- Combine vegetables in large 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 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.
