2 sweet potatoes (cut to six 1/2 inch slices)
6 Mini / Fingerling Potatoes (sliced in half)
1 Large Red Bell Pepper (cored & cut in 6 wedges)
1 Large Green Bell Pepper (cored & cut in 6 wedges)
8 Large asparagus spears (trimmed)
1 Large red onion (cut in to wedges)
6 Medium Portobello Mushrooms (sliced in to four wedges per mushroom)
1 Head of Garlic (top sliced off & wrapped in foil)
2 T olive oil
2 t balsamic vinegar
1/2 t honey
1 pn salt
1 pn pepper
Heat oven to 425F, and lightly coat 2 baking sheets with cooking spray. Place the mini potatoes, sweet potatoes, red & green peppers, asparagus, onion, mushrooms and the garlic on baking sheets and lightly cover with cooking spray. Bake on 2 seperate racks in the oven, removing the asparagus after aprox. 10 mins of roasting. Turn the other vegetables after another 15mins. Then continue to cook for 10 further minutes, until the vegetables are tender and brown. Peel the skin from the garlic and squeeze out the cloves. Place vegetables and garlic on a serving platter.
To make the dressing, whisk together the oil, vinegar, honey, salt & pepper in a small bowl. Pour the dressing over the vegetables and garnish with fresh basil (and pine nuts and goats cheese, if using).