Ingredients
1 medium zucchini
1 medium summer squash
1 medium red bell pepper
1 medium yellow bell pepper
1lb fresh asparagus
1 red onion
3 tbs extra virgin olive oil
1 tsp salt
1/2 tsp freshly ground black pepper
Preparation
Cut all vegetables in bite size pieces. Heat over to 450. Place zucchini, squash, peppers, asparagus and onion in large roasting pan. Toss with 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 brownned and tender.
