2 sm. (about 6 oz.) yellow straightneck squash
2 sm. (about 6 oz.) zucchini
2 med. red peppers
2 med. yellow peppers
1 med. red onion
1/2 lb. mushrooms
1/4 c. olive oil or salad oil
1 1/2 tsp. chopped thyme or 1/2 tsp. dried thyme leaves
1/2 tsp. cracked pepper
1/2 tsp. salt

ABOUT 50 MINUTES BEFORE SERVING:

Cut yellow straightneck squash, zucchini, red and yellow peppers into about 2 x 1/2 inch strips. Slice red onion. If mushrooms are large, cut each into quarters. Place vegetables in large roasting pan.

Preheat oven to 400 degrees. Add olive or salad oil, thyme and pepper to vegetables in roasting pan, mix well. Cook vegetables about 20 minutes or until tender-crisp, stirring occasionally. Add salt to taste.