Oven-Roasted Vegetables with Fresh Herbs

These vegetables will disappear quickly from your table. If there are any leftovers, serve them in a cool, summer salad the next day.

Ingredients

• 3 tablespoons parsley, chopped
• 3 tablespoons thyme, chopped
• 3 tablespoons basil, chopped
• 1/4 cup balsamic vinegar
• 1 clove garlic, minced
• 1/2 cup olive oil
• 16 baby zucchinis, trimmed
• 16 baby yellow squash, trimmed
• 1 red bell pepper, cut in 1-inch pieces
• 1 yellow bell pepper, cut in 1-inch pieces
• 2 bunches baby beets, tops removed leaving 1/2 inch of stems
• 8 cipolline onions, peeled
• 2 bunches turnips, cleaned
• 1 pound Baby Dutch Yellow potatoes, halved
• 1 bunch carrot (or Melissa's Sweet Baby Carrots), trimmed
• 2 bunches asparagus spears, trimmed

Directions

1. Combine parsley, thyme, basil, vinegar and garlic in small bowl.
2. Set oven to 425 degrees F. Line a baking sheet with foil.
3. Combine vegetables, except beets and asparagus, in large bowl.
4. Drizzle the vinaigrette, reserving some for the beets and asparagus, over vegetables; toss to coat.
5. Arrange vegetables in a single layer on prepared baking sheet.
6. In a piece of foil, toss beets with olive oil. Fold foil up to close and place on baking sheet.
7. Roast until browned and fork-tender, approximately 15 minutes. During the last 5 minutes, add the asparagus that has been tossed with a little oil.
8. Season with salt and pepper. Serve warm or at room temperature.