OVEN ROASTED VEGETABLES Serves 4 Prep time: 15 minutes Cook time: 30 minutes
I N1G R E D I E N T S medium zucchini
1 medium summer squash 1 medium red bell pepper 1 medium yellow bell pepper 1 pound fresh asparagus 1 red onion, chopped
3 tablespoons extra virgin olive oil 1 teaspoon salt
½ teaspoon black pepper
D I1R E C T I O N S
Preheat oven to 450⁰F. 2 Cut zucchini, summer squash, red pepper, yellow pepper and asparagus into bite-size pieces. 3 Put all vegetables in a large roasting pan, and toss with the oil, salt and black pepper. 4 Spread in a single layer. 5 Roast for 30 minutes, stirring occasionally, until vegetables are lightly browned and tender.
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