Ingredients:
1 med zucchini
1 med yellow squash
1 med red bell pepper
1 med yellow bell pepper
1 pound asparagus
1 red onion
3 T Olive oil
1 t salt
1/2 t black pepper
1 med zucchini
1 med yellow squash
1 med red bell pepper
1 med yellow bell pepper
1 pound asparagus
1 red onion
3 T Olive oil
1 t salt
1/2 t black pepper
Directions:
Heat oven to 450*F. Cut vegetables into bite size pieces. Place all vegetables in a large roasting pan. Drizzle with olive oil and sprinkle with salt and pepper, toss well to coat. Spread evenly in a single layer. Roast for 30 minutes, stirring occasionally, until vegetables are lightly browned and tender.
Serves 4
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