3/4 cup olive oil
1/4 cup white wine vinegar
1 tablespoon dried oregano
3 large zucchini (about 1-1/4 pounds), cut on diagonal into 1/2 inch thick slices
3/4 pound asparagus, ends trimmed
2 large red bell peppers, cut into 2 inch wedges
12 large garlic cloves, peeled
2 large russet potatoes, peeled, cut lengthwise to 1/2 inch wedges
4 large carrots, peeled, cut on diagonal into 1/2 inch thick slices
2 large turnips, peeled, cut into 1/2 inch wedges
Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 450. Whisk oil, vinegar and oregano in small bowl to blend. Season dressing with salt and pepper. Combine zucchini, asparagus, bell peppers and garlic in large bowl. Add 1/4 cup dressing and toss to coat. Arrange on large baking sheet. Sprinkle with salt and pepper.
Combine potatoes, carrots, and turnips in same large bowl. Add 1/4 cup dressing and toss to coat. Arrange on another large baking sheet. Sprinkle with salt and pepper.
Place sheet with potatoes on top rack. Bake 10 minutes. Place sheet with zucchni on bottom rack. Bake all vegetables until tender and slightly charred, stirring occasionally, about 25 minutes longer. Combine vegetables and toss with remaining dressing. Serve warm or at room temperature.
