Ingredients
4 medium carrots, julienned1-1/2 pounds fresh asparagus, trimmed and halved1 large green pepper, julienned1 medium sweet red pepper, julienned1 medium red onion, sliced and separated into rings5 cups fresh cauliflowerets5 cups fresh broccoli florets1/4 to 1/2 cup olive oil3 tablespoons lemon juice3 garlic cloves, minced1 tablespoon dried rosemary, crushed1 teaspoon salt1 teaspoon pepper
Preparation
Preheat oven to 400°. In a large bowl, combine vegetables. In a small bowl, whisk oil, lemon juice, garlic, rosemary, salt and pepper until blended. Drizzle over vegetables and toss to coat.
Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, 20-25 minutes or until tender, stirring occasionally.
