• 8 boneless skinless chicken breasts
• 1 teaspoon kosher salt
• fresh black pepper, to taste
• 10 medium asparagus, ends trimmed, cut in half
• 2 red bell peppers
• 1 onion, chopped in large chunks
• 1/2 cup carrots, sliced in half long, cut into 3-inch pieces
• 5 oz sliced mushrooms
• Olive oil to grease the pan

MARINADE:

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 2 cloves garlic, smashed and roughly chopped
• 1/2 tsp sugar
• 1 1/2 tablespoons fresh rosemary
• 1/2 tbsp dried oregano or thyme
• 1/2 tbsp dried basil