- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh basil
- 1 small garlic clove, minced
- Nonstick vegetable oil spray
- 12 asparagus spears, trimmed
- 1 medium zucchini, trimmed, cut into 1/2-inch-thick diagonal slices
- 1 medium-size yellow crookneck squash, trimmed, cut into 1/2-inch-thick diagonal slices
- 1 red bell pepper, quartered, seeded
- 2 teaspoons olive oil
- Combine parsley, cilantro, basil and garlic in small bowl; set aside.
- Preheat oven to 425°F. Spray large baking sheet (preferably nonstick) with vegetable oil spray. Combine vegetables in large bowl. Drizzle oil over; toss to coat. Arrange vegetables in single layer on prepared baking sheet. Roast 15 minutes. Turn zucchini and yellow squash over; roast until tender and golden, about 5 minutes longer. Transfer asparagus, zucchini and yellow squash to platter; cover with foil. Turn bell pepper over; roast until slightly charred and tender, about 15 minutes longer.
- Transfer pepper to platter with other vegetables. Sprinkle with herb mixture. Season with salt and pepper. Serve warm, or let stand up to 4 hours and serve at room temperature.