Oven-Roasted Vegetables

By á-46

Ingredients

• 1 med zucchini, cut into bite-size pieces
• 1 med summer squash, cut into bite-size pieces
• 1 med red bell pepper, cut into bite-size pieces
• 1 med yellow bell pepper, cut into bite-size pieces
• 1 lb fresh asparagus, cut into bite-size pieces
• 1 red onion, chopped
• 3 Tbsp extra virgin olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Details

Servings 4

Preparation

Step 1

1. Preheat the oven to 450°F. Place the zucchini, squash, bell peppers, asparagus, and onion in a large roasting pan, and toss with the oil, salt, and black pepper. Spread in a single layer.
2. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.