ROASTED VEGETABLES (Derived from a recipe in Food Day Magazine) Makes 4 servings
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Put rack in center of oven and heat to 400 'F. 1 lb white small white potatoes, scrubbed, cut in quarters 6 large shallots, peeled, cut in half or quarters 1 large red pepper, seeded, cut in 1 inch pieces 1 large green pepper, seeded, cut in 1 inch squares 18 baby carrots 1 Tbsp olive oil Toss the vegetables and oil and spread in single layer in a roasting pan. Roast for 20 minutes. Turn the vegetables with a spatula and bake for another 20 minutes. 1 1/2 lbs asparagus, trimmed and sliced into 1 inch pieces 1 tsp olive oil Salt and pepper to taste Add asparagus to the pan, with olive oil. Sprinkle with salt and pepper to taste. Roast until asparagus is tender, about 12-15 minutes. Fresh basil leaves to taste, finely julienned 1 - 2 tsp balsamic vinegar Toss vegetables with basil and vinegar.