Oven Roasted Vegetables
Joan Comey
Roasted Veggies
ingredients
- 1 medium zucchini
- 1 medium summer squash
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 pound of fresh asparagus
- Cut all these into bite size pieces
- 1 red onion sliced and cut in half
- 3 Tbs. extra-virgin olive oil
- 1 Tsp. salt
- 1/2 Tsp. freshly ground black pepper
- (You can substitute green peppers...the red and yellow are for color mix)
directions
- 1
Heat oven to 450
- 2
Place the zucchini, squash, peppers, asparagus and onion in a large roasting pan.
- 3
Toss with the olive oil, salt and pepper.
- 4
Mix and coat
- 5
Spread in a single layer in the pan.
- 6
Roast for 30 minutes, stirring occasionally, until vegetables are lightly browned and tender.
Source: Sue Clarke
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