Oven Roasted Summer Vegetables

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Oven Roasted Summer Vegetables Ingredients

1 bunch Asparagus trimmed, and cut into 2-inch pieces	2 tablespoons Basil infused olive oil
1 Portebello mushroom trimmed	1 teaspoon Tamari soy sauce
1 Yellow bell pepper quartered and sliced 1-inch pieces	3 cloves Garlic minced
1 small Yellow squash quartered and sliced 1/2-inch thick	1 teaspoon Thyme, dried crumbled
1 small Zuchinni quartered and sliced 1/2-inch thick	1 can (15 oz) Stewed tomatoes undrained
1/2 Red onion quartered

Instructions for Oven Roasted Summer Vegetables

Preheat oven to 425.
Wash, trim and cut vegetables into uniform pieces. Line a deep roasting pan with aluminum foil and spray with cooking spray. Place vegetables into pan and toss with thyme and garlic. In a small bowl mix soy sauce and oil, then drizzle over vegetables and toss to coat. Take care to rub the top of mushroom cap.
Bake in oven for 30 minutes, tossing after first 15 minutes. Turn heat off during the last 5 minutes of cooking time.
Serve with fresh cooked pasta or rice.

Main Ingredient: VegetablesCuisine: Italian

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