Oven-Roasted Vegetables with Fresh Herbs

• 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

1. Combine parsley, cilantro, basil and garlic in small bowl; set aside.
2. Preheat oven to 425F.
3. Spray large baking sheet (preferably nonstick) with vegetable oil spray.
4. Combine vegetables in large bowl.
5. Drizzle oil over; toss to coat.
6. Arrange vegetables in single layer on prepared baking sheet.
7. Roast 15 minutes.
8. Turn zucchini and yellow squash over; roast until tender and golden, about 5 minutes longer.
9. Transfer asparagus, zucchini and yellow squash to platter; cover with foil.
10. Turn bell pepper over; roast until slightly charred and tender, about 15 minutes longer.
11. Transfer pepper to platter with other vegetables.
12. Sprinkle with herb mixture.
13. Season with salt and pepper.
14. Serve warm, or let stand up to 4 hours and serve at room temperature.

parsley, fresh cilantro, fresh basil, garlic, vegetable oil spray, zucchini, crookneck squash, red bell pepper, olive oil

Taken from www.epicurious.com/recipes/food/views/oven-roasted-vegetables-with-fresh-herbs-3174 (may not work)