Oven-Roasted Vegetables

• 1/2 medium zucchini, cut into bite-size pieces
• 1/2 medium summer squash, cut into bite-size pieces
• 1/2 medium red bell pepper, cut into bite-size pieces
• 1/2 medium yellow bell pepper, cut into bite-size pieces - I substituted green pepper
• 1/2 pound fresh asparagus, cut into bite-size pieces
• 1/2 red onion - I substituted yellow onion
• 1 1/2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• I added lemon pepper seasoning
• I added crumbled feta

Heat the oven to 450 degrees F. Place the zucchini, squash, peppers, asparagus, and onion in a large roasting pan. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

My Review: I love roasted vegetables so much! These were delicious and very filling. The vegetable combo was great together. I added lemon pepper to give it more flavor and feta to make it more filling. Next time I make these, I'll add balsamic vinegar.