Oven Roasted Vegetables

Oven Roasted Vegetables P.39 VV5th RS cookbook

1 med. zucchini
1 med. summer squash
1 med. red bell pepper
1 med. yellow bell pepper
1 lb. fresh asparagus
1 red onion
3 T. extra-virgin olive oil
1 tsp. salt
1/2 tsp. pepper

Heat the oven to 450 degrees.  Cut all the vegetables into bite-size pieces.  Place them in a  large roasting pan.  Toss with the olive oil, salt and pepper.  Mix to coat.  Spread in a single layer in the pan.  Roast for 30 minutes, stirring occasionally until the vegetables are lightly browned and tender.  (May take longer depending on how soft you like your vegetables.)

Cook's note:  We did not have the red onion which I think would have been a great addition but we did double up on the squash and we only used a few shakes of salt so you could definitely do salt and pepper to taste.  This was a really good easy recipe and we just mixed everything in a bowl and then roasted the veggies on a rimmed cookie sheet.