Roasted Veggies Salad

1. Cut up the peppers in large chunks and clean the asparagus.
2. Toss with olive oil, salt, and pepper.
3. Roast to your desired doneness at 425 degrees; I roasted the asparagus for about 5-6 minutes and peppers for about 15-20 minutes.
4. When the veggies cool, dress with a little bit of balsamic vinegar.
5. Add the diced onion.
6. Sprinkle with a little bit of basil.

Notes:
I tried this salad by roasting the peppers first and removing the skins, but that totally changed the texture and flavor.
You can grill the peppers and asparagus on a grill instead of in the oven. (I don’t have a grill.)