Oven-Roasted Vegetables recipe

2 servings

1/2 medium zucchini, cut into bite-size pieces

1/2 medium summer squash, cut into bite-size pieces

1/2 medium red bell pepper, cut into bite-size pieces

1/2 medium yellow bell pepper, cut into bite-size pieces

1/2 pound fresh asparagus, cut into bite-size pieces

1/2 red onion

1 1/2 tablespoons extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Heat the oven to 450 degrees F.

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.