2 sm. yellow straight neck squash
2 sm. zucchini
2 med. sized red peppers
2 med. sized yellow or green peppers
1/2 lb. mushrooms
1 med. red onion
1/4 c. salad or olive oil
1 1/2 tsp. fresh chopped thyme or
1/4 tsp. dried thyme
1/2 tsp. cracked pepper
Salt to taste

Preheat oven to 350 degrees. Cut squash, zucchini, and peppers into 2x1/2 inch strips. Slice red onion. If mushrooms are large, cut into quarters. Place vegetables into roasting pan. Add olive oil or salad oil, thyme, pepper and mix well. Cook about 20 minutes or until tender and crisp. Stir occasionally. Add salt to taste. (8 servings - about 105 calories)