 | | Directions | | Heat oven to 400°. Place the zucchini, squash, peppers, asparagus and onion in a large roasting pan. Toss with 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 vegetables are lightly browned and tender. |
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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6
|  | | Ingredients | | - | | 1 zucchini, cut into bite size pieces |
| - | | 1 summer squash, cut into bite size pieces |
| - | | 1 red bell pepper, cut into bite size pieces |
| - | | 1 yellow bell pepper, cut into bite size pieces |
| - | | 1 pound fresh asparagus, cut into bite size pieces |
| - | | 1 red onion, chopped |
| - | | 3 tablespoons extra virgin olive oil |
| - | | 1 teaspoon salt |
| - | | 1/2 teaspoon freshly ground black pepper |
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