Oven Roasted Vegetables

1 medium zucchini
1 medium summer squash
1 medium red pepper
1 medium yellow pepper
1 lb. fresh asparagus
1 red onion
3 Tbs. extra virgin olive oil
1 tsp. salt
1/2 tsp. freshly ground black pepper


Heat oven to 450 degrees. Cut all vegetables into bite sized pieces. Place vegetables onto a large roasting pan. Toss with olive oil, sal and pepper to mix and coat. Spread into t asingle layer on the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

On occasion (if I have them on hands), I will coat some cherry tomatoes in olive oil and toss them in for the last 10 minutes of baking time.