Roast Veg Medley

2   Red Bell Peppers
1   Red Onion
1 pound   Asparagus (one typical bunch)
15   Cherry Tomatoes
2 tbsp 30 ml   Olive Oil
1. Preheat oven to 400*F. Wash vegetables. Chop red peppers and red onion into chunky pieces. Trim Asparagus ends off, and cut into thirds.

2. Place veggies into large baking dish, or onto a baking sheet, and toss on the cherry tomatoes. Drizzle with olive oil and shake well so all are coated.

3. Roast for 15 minutes, shaking once during baking.