Roasted Spring Vegetables

• 1 12 lbs asparagus, ends trimmed
• 8 green onions, trimmed
• 1 red pepper, cored and sliced into eighths
• 1 yellow pepper, cored and sliced into eighths
• 4 shallots, peeled and sliced
• 4 roma tomatoes, cut in half lengthwise & seeded
• 14 cup good quality olive oil
• 1 tablespoon coarse kosher salt
• 4 large garlic cloves, peeled and minced
• 1 teaspoon fresh ground black pepper

1. Place all of the ingredients in a large bowl and toss well.
2. Marinate at room temperature for at least 30 minutes or up to 2 hours.
3. Preheat the oven to 425 degrees.
4. Spread the vegetables onto a baking sheet in a single layer.
5. Roast for 30 to 40 minutes, turning occasionally, until the vegetables are crisp-tender and nicely caramelized.

green onions, red pepper, yellow pepper, shallots, roma tomatoes, olive oil, coarse kosher salt, garlic, fresh ground black pepper

Taken from www.food.com/recipe/roasted-spring-vegetables-354310 (may not work)