Medley of Rosemary- roasted vegetables

Ingredients:

1 green pepper, cut into strips
1 red pepper, cut into strips
1 bundle asparagus, touch stems removed
1 Zucchini, cut into wedges
10 mushrooms
1 yam
2 T. Olive oil
2 sprigs fresh rosemary, chopped

Method:
Heat oven to 350 degrees F.
Wash and cut yam lengthwise, and then slice each half diagonally.
Place on a baking sheet, spray with oil. Cover with foil and bake for 20 minutes until tender.
In the meantime, wash and prepare remaining vegetables. Dry with paper towel and transfer to the baking tray with the pre-baked yam slices. Now mix everything together until well blended with olive oil and spices.
Bake for about 20-30 minutes until vegetables are tender, but not mushy.