(serves 6)
1 red pepper, 1 orange pepper, 1 yellow pepper, quartered and de-seeded
1 bunch asparagus
2 large flat mushrooms, cut in thick slices
large bunch broccolini
1/2 cup olive oil
2 tsps garlic salt
1 tsp dried basil
1 tsp dried oregano
1 tbsp sea salt
fresh ground pepper
Put vegetables into a Ziplock freezer bag with all other ingredients and slosh around, as you did the pork tenderloin, until nicely mixed. Leave in plain sight as you cook everything else and squish the ingredients whenever you pass the bag. Cook at the same temperature but in less time as the pork tenderloin: about 400 degrees for aout 15 minutes. Stir often as they cook.
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