Oven-Roasted Vegetables

1 medium zucchini, cut into bite-sized pieces

1 medium summer squash, cut into bite-sized pieces

1 medium red bell pepper, cut into bite-sized pieces

1 medium yellow bell pepper, cut into bite-sized pieces

1 pound fresh asparagus, cut into bite-sized pieces

1 red onion

3 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

Heat the oven to 450F. Place the zuccini, squash, peppers, asparagus, and onion in a larg roasting pan. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetable are lightly browned and tender.

Serves 4

(I didn't have a red pepper so I replaced it with a green pepper. I also didn't have an onion so I just left it out. I don't have a large roasting pan so I used a 9x13 cake pan, which means my vegetables weren't in a single layer. They still turned out yummy though.)

Melissa