• 2 lg Yukon Gold potatoes, in 3/8 in slices
• 3 small Walla-Walla or Vidalia onions, quartered lengthwise
• 3 red/yellow peppers, in thick slices
• 2 lg portabella mushroom caps, quartered
• 3 small zucchini, in 3/8 in slices
• 1/2 bunch asparagus, tailed
• 6 T olive oil
• 1 clove garlic, crushed
• 2 T red wine vinegar
• salt, pepper, to taste

1. Prep vegetables. Put potatoes, onions, and peppers in a large broiling pan. But other vegetables in a bowl.
2. Mix oil, garlic, vinegar, salt and pepper. Pour half over each set of vegetables, and stir.
3. Marinate 15-30 minutes. Preheat broiler or grill.
4. Roast potatoes, onions and peppers for 10 minutes under a broiler, or over a med-high fire. Stir or rotate once.
5. Add other vegetables. Roast 10-15 more minutes, until starting to brown. Stir or rotate once.
6. Serve with Sour Cherry Salsa.

60 minutes.