1/2 med. summer squash, cut into bite-size pieces
1/2 med. red bell pepper, cut into bite-size pieces
1/2 med. yellow bell pepper, cut into bite-size pieces
1/2 lb fresh asparagus, cut into bite-size pieces
1/2 red onion
1 1/2 tbsp. extra-virgin olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
If desired: add Italian seasoning, garlic powder, etc.
Heat oven to 450 degrees F. Place the zucchini, squash, peppers, asparagus, and onion in large 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 vegetables are lightly browned and tender. Can also cook on the grill.
Makes 2 servings.
