Oven Roasted Vegetable Platter

• 1 pound Asparagus
• 6 Tablespoons Olive Oil, Divided
• 1 pound Grape Tomatoes, Halved
• 12 ounces, weight Fresh Button Mushrooms, Quartered
• 1 Large Orange Bell Pepper, Ribs Removed And Cut Into 1/2 Inch Strips
• 1 Large Yellow Bell Pepper, Ribs Removed And Cut Into 1/2 Inch Strips
• 1 Large Red Onion, Cut Into 8 Wedges And Layers Separated
• Kosher Salt And Black Pepper, As Needed

1. Preheat oven to 450u0b0F and have 2 half sheets pans ready.
2. Place asparagus in a large shallow casserole dish. Drizzle on 1 tablespoon of olive oil and sprinkle with a little salt and pepper (about 1/8 teaspoon of each). Toss asparagus in the dish until it is completely coated with olive oil. Transfer to one of the baking sheets, placing it on the outer third of the pan.
3. Repeat with remaining vegetables, putting 3 types of vegetables on each half sheet pan. Do not mix the vegetables together-place two types of vegetables on the outer thirds of each pan and one in the middle.
4. Roast on the bottom racks of the oven for 12-15 minutes, until vegetables are slightly tender but still have a little crispness to them. Depending on the size and variety of your vegetables, some may be done a little earlier than others. If this happens, simply remove the finished vegetable to a platter and continue roasting the remaining vegetables in 1-minute intervals until they reach the desired level of tenderness.

olive oil, grape tomatoes, mushrooms, orange bell pepper, yellow bell pepper, red onion, kosher salt

Taken from tastykitchen.com/recipes/sidedishes/oven-roasted-vegetable-platter/ (may not work)