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Roasted Asparagus, Red Peppers and Onions1 bunch asparagus, washed and ends trimmed

1 or 2 red bell peppers, sliced into strips

1 or 2 onions, sliced

olive oil

salt, onion or garlic salt or powder (optional)

Lightly coat vegetables with olive oil and spread in a single layer on two baking sheets. Sprinkle with seasonings if desired.  Cook at 425 degrees for about 40 minutes, turn over with a spatula after 20 minutes. Cook until the vegetables are tender and browned on the edges.

Serve with brown rice, quinoa, whole wheat pasta, in a whole wheat pita, on a salad, in soup, or as a side dish. Make a large quantity to use in multiple recipes.