Oven Roasted Vegetables

1 med zucchini, cut into bite-sized pieces
1 med summer squash, cut into bite-sized pieces
1 med red bell pepper, cut into bite-sized pieces
1 med yellow bell pepper, cut into bite-sized pieces
1 lb asparagus, cut into bite-sized pieces
1 med red onion, sliced
3 tbsp olive oil
1 teasp salt
½ teasp black pepper


Preheat oven to 425 degrees.

Place the zucchini, squash, peppers, asparagus and onion into a large roasting pan.

Toss with olive oil, salt, and black pepper to mix and coat.

Spread in a single layer in the pan.

Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.