Ingredients:
1 medium zucchini
1 medium summer squash
1 medium red bell peppers
1 medium yellow bell peppers
1 lb fresh asparagus
1 red onions, chopped
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Directions:
Preheat oven to 450 degrees.
Cut zucchini, summer squash, red pepper, yellow pepper and asparagus into bite-size pieces.
Put all vegetables in a large roasting pan, and toss with the oil, salt and black pepper.
Spread in a single layer.
Roast for 30 minutes, stirring occasionally, until vegetables are lightly browned and tender.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.