3 medium sweet potatoes, scrubbed (about 2 Ibs)
1 red pepper
1 yellow pepper
1 red onion
1/2 Ib asparagus
8 cloves garlic, chopped
3 Tbsp fresh rosemary, chopped
2 Tbsp fresh thyme
2 Tbsp olive oil
1/2 tsp salt

Halve potatoes lengthwise; cut into 1/2-inch slices. Dice peppers and onions. Cut asparagus into 1-inch pieces. Put vegetables in large bowl. Add garlic, rosemary, thyme and olive oil; toss to coat. Spread mixture on cookie sheet; sprinkle with salt. Bake at 500 degrees 18-20 minutes. Until tender and a little brown. Makes 6 servings,

Recipe from Farm-Fresh Recipes.