- 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
- 1/2 pound fresh asparagus, cut into bite-size pieces
- 1/2 red onion
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 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.