Roasted Mixed Vegetables - cooking recipe

Ingredients

1/2 cup sliced baby portabella mushroom
1 zucchini, sliced in 1/4-inch rounds
1 red pepper, sliced
8 asparagus spears
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons fresh rosemary, minced

Preparation

Heat oven to 375°F.
In a bowl, toss vegetables, oil, vinegar and rosemary.
Season with salt (preferably sea or coarse) and pepper.
Spread on baking sheet.
Roast 15 minutes until crisp-tender.