Oven Roasted Vegetables
|1/2 mediumzucchini; cut into bite-size pieces|
|1/2 mediumsummer squash; cut into bite-size pieces|
|1/2 mediumred bell pepper; cut into bite-size pieces|
|1/2 mediumyellow bell pepper; cut into bite-size pieces|
|1/2 poundfresh asparagus; cut into bite-size pieces|
|1/2 red onion|
|1 1/2 tablespoonsExtra-Virgin Olive Oil|
|1/4 teaspoonBlack Pepper; freshly ground|
Oven Roasted Vegetables Preparation
Heat the oven to 450?. Place the zucchini, squash, peppers, asparagus, and onion in a 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.
Any combination of vegetables can be used.
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