Spring and Summer Roasted Vegetables - Cooking by the Book

Ingredients

• 1 head garlic
• About ¾ cup extra virgin olive oil
• 1 bunch, about 1 pound asparagus, trimmed and cut into thirds
• 2 cups of diced vegetables, mixed: zucchini, cauliflower, squash, potatoes
• 2 medium red onions cut into chunks
• Kosher salt, to taste
• Red pepper flakes, to taste
• 2 teaspoons Dijon mustard
• ¼ cup balsamic vinegar
• 1 tablespoon agave
• Zest and juice of 1 orange or 2 lemons, optional
• Freshly ground black pepper
• 4 scallions, finely sliced