Roasted Vegetables

January 28, 2005
1 medium zucchini, cut into bite-size pieces
1 medium summer squash, cut into bite-size pieces
1 medium red bell pepper, cut into bite-size pieces
1 medium yellow bell pepper, cut into bite-size pieces
1 lb fresh asparagus, cut into bite-size pieces, leaving out the hard bottom end
1 red onion, sliced
1 tablespoons extra virgin olive oil
½ teaspoon freshly ground black pepper


Preheat oven to 450°.

Place zucchini, squash, bell peppers, asparagus, and onion in large roasting pan. Toss with oil and pepper until completely coated. Spread into single layer in pan.
Roast for 30 minutes, stirring gently occasionally until vegetables are lightly browned and tender.

Makes: 4 servings.