1 medium zucchini, cut into bite size pieces
1 medium summer squash, cut into bite size pieces
1 medium red bell pepper, cut into bite size pieces
1 medium yellow pepper, cut into bite size pieces
1 lb. fresh asparagus, cut into bite size pieces
1 red onion
3 tbsp. extra virgin olive oil
1 tsp. salt
1/2 tsp. freshly ground black pepper

Heat oven to 450°F. Place the zucchini, squash, peppers, asparagus and onion in a 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 vegetables are lightly browned and tender. This has 15 grams carbohydrates.