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Oven-Roasted Vegetables, wheat-free gluten-free lactose-free

1 med. zucchini
1 med. red bell pepper
1 lb. fresh asparagus
1 med. summer squash
1 med yellow bell pepper
1 red onion, chopped
3 Tbs. extra-virgin olive oil
½ tsp. Black pepper
1 tsp. salt

  • Preheat oven to 450°.
  • Cut all vegetables into bite-sized pieces, excluding squash.
  • Place the zucchini, squash, bell peppers, asparagus, and onion in a large roasting pan and toss with oil, salt, and black pepper.
  • Spread in a single layer.
  • Roast for 30 min. stirring occasionally until vegetables are lightly browned and tender.

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