Herb-roasted vegetables

Makes 8 servings

These glistening vegetables make a great side dish for summer grilling. They also make a stunning presentation on the buffet. Immediately after roasting, arrange the hot vegetables on a platter. Add olives and jarred marinated artichoke hearts, if you like. Serve the sauce in a bowl on the side and provide plates and forks.

¼ cup olive oil
4 cloves garlic, minced
1 teaspoon minced fresh oregano
1 teaspoon minced fresh rosemary
1 teaspoon fresh thyme leaves
¼ teaspoon pepper
Pinch of salt
8 trimmed medium-thick asparagus spears
½ eggplant, peeled and cut into ½-inch-thick wedges
2 portobello mushrooms, cut into ½-inch-wide strips
1 red bell pepper, cut into 1-inch-wide lengthwise strips
1 zucchini, halved horizontally, each half cut into ½ inch-thick wedges
½ red onion, cut into ½ inch-thick wedges
Coarsely crumbled feta or shredded Parmesan cheese, toasted pine nuts, and sprigs of fresh basil for garnish

Preheat the oven to 425°F. Line a large jelly-roll pan with aluminum foil.

Stir together the oil, garlic, oregano, rosemary, thyme, pepper, and salt in a large bowl. Add the vegetables and toss until coated.

Spread the vegetables in a single layer on the prepared pan. Bake, turning the vegetables occasionally, for about 15 to 20 minutes, or until crisp-tender and lightly browned.

To serve, transfer the vegetables to a serving platter. Serve warm or at room temperature.