Roasted Vegetables - cooking recipe

Ingredients

zucchini (ends cut off and sliced on the diagonal into 1/4-inch slices)
1 medium yellow squash (same as zucchini)
1 medium vidalia onions (root end left intact and cut into 8 wedges) or 1 medium other sweet onion (root end left intact and cut into 8 wedges)
1 lb asparagus (trimmed)
3 garlic cloves (minced)
4 teaspoons extra virgin olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon dry basil
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper

Preparation

Preheat oven to 450 degrees; place one rack in in the upper third and the other one in the lower third; half-way through the baking, switch them; spray two baking sheets with baking spray and set aside.
Prepare all the veggies as described in the ingredient list and put into a large bowl.
Add the garlic, oil, vinegar, basil, salt, and pepper; toss together to coat well.
Divide between the two baking sheets.
Bake, tossing occasionally til tender and lightly browned for 25-30 minutes.
Serve immediately or at room temperature.