Oven-Roasted Vegetables

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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