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.

Green Beans with Almonds

green beans, fresh or frozen
onion
unrefined vegetable oil
parsley
almonds, slivered and blanched
salt


Steam the green beans until they are tender. In a separate pan, saute the onion in vegetable oil until tender. Add the green beans, parsley and almonds. Sprinkle lightly with salt and serve.