Oven Roasted Vegetables

This vegetable dish is delicious. I can eat it as a main course if I want because the vegetables bring about a certain meatiness (especially the eggplant). Served over pasta with a little olive oil and parmesan cheese makes for a great weeknight meal. If I don't make this dish as the centerpiece of my meal then its an excellent side. If you make the whole recipe as a side dish then you'll definitely have leftovers for a while. Plan your week out so that it goes with 2 or 3 meals that way you won't have to work as much the rest of the week :-) --0 PP per 1/2 cup--

Ingredients:

2 yellow squash, sliced
2 zucchini, sliced
1 eggplant, sliced and quartered (depending on size--make about the same size cuts as squash and zucchini)
2 red bell peppers, cut roughly same size as previous vegetables
1 yellow onion, quartered and separated
1 lb bunch asparagus, cut into smaller chunks
1 Tbs olive oil
2 tsp balsamic vinegar
3 tsp minced garlic
1 tsp garlic salt (more to taste)
2 tsp dried basil
1/2 tsp black pepper

Directions:

Preheat oven to 450 degrees
Spray 2 baking trays (with sides) with cooking spray
Combine all ingredients in LARGE bowl (larger bowl makes it easier to toss)
Distribute vegetables evenly over baking trays
Bake 15 minutes
Stir vegetables to prevent sticking
Bake 15 minutes
Enjoy!