1 EACH-medium-sized zucchini, summer squash, red pepper, yellow pepper, all cut into bite-size pieces
1 lb asparagus, cut into 2" pieces
1 red onion, cut into wedges
3 tbsp. olive oil
salt and black pepper

Heat oven to 450°F.

Place zucchini, squash, peppers, asparagus, and onions in a large roasting pan. Add olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper, toss gently to coat.

Arrange vegetables in a single layer. Roast 30 minutes, stirring occasionally, until vegetables are lightly browned and tender.

Great served with a beef roast or roasted chicken.

Submitted by: Sherry Monfils