[font=Arial, Helvetica, sans-serif]1 EACH-medium-sized zucchini, summer squash, red pepper, yellow pepper, all[/font]
[font=Arial, Helvetica, sans-serif]cut into bite-size pieces[/font]
[font=Arial, Helvetica, sans-serif]1 lb asparagus, cut into 2" pieces[/font]
[font=Arial, Helvetica, sans-serif]1 red onion, cut into wedges[/font]
[font=Arial, Helvetica, sans-serif]3 tbsp. olive oil[/font]
[font=Arial, Helvetica, sans-serif]salt and black pepper[/font]
[font=Arial, Helvetica, sans-serif]Place zucchini, squash, peppers, asparagus, and onions in a large roasting[/font]
[font=Arial, Helvetica, sans-serif]pan. Add olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper, toss gently to[/font]
[font=Arial, Helvetica, sans-serif]coat.[/font]
[font=Arial, Helvetica, sans-serif]Arrange vegetables in a single layer. Roast 30 minutes, stirring[/font]
[font=Arial, Helvetica, sans-serif]occasionally, until vegetables are lightly browned and tender.[/font]
[font=Arial, Helvetica, sans-serif]Great served with a beef roast or roasted chicken.[/font]
