Classic Roasted Vegetables

I served these veggies at the dinner party I had at my house last night too. I have to admit I was surprised by how much I liked them. They truly are very tasty!!

CLASSIC ROASTED VEGETABLES

2 medium red bell peppers, seeded and cut into 4 panels
1 medium zucchini, trimmed and cut on the diagonal into 1/4 inch slices
1 medium yellow squash, trimmed and cut on the diagonal into 1/4 inch slices
1 medium sweet onion cut into wedges
3 cloves garlic, minced
4 teaspoons extra-virgin olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon dried basil
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper

1. Preheat the oven to 450 degrees. Place one oven rack in the upper third of the oven and one in the lower third. Spray 2 baking sheets with nonstick spray, set aside.
2. Add all ingredients into a large bowl. Toss well to evenly coat with seasonings. Divide the vegetables between the 2 baking sheets.
3. Bake the vegetables, tossing occasionally, until tender and lightly browned, 25-30 minutes. Serve immediately or at room temperature.