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Oven Roasted Vegetables

January 11, 2011

Ingredients:

  • 1 medium zucchini; cut into bite-size pieces
  • 1 medium summer squash; cut into bite-size pieces
  • 1 medium red bell pepper; seeded, coarsely chopped
  • 1 medium yellow bell pepper; seeded, coarsely chopped
  • 1 pound fresh asparagus; rough ends cut/discarded; cut into bite-size pieces
  • 1 red onion; finely diced
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper

Preheat oven to 450º.  Place vegetables in coated (spray butter) roasting pan.  Toss with olive oil, salt and black pepper. Spread out in an even layer; roast for 30 minutes, stirring occasionally, until vegetables are lightly browned and tender.

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