Oven-Roasted Vegetables

Serves 4

Ingredients 1 medium zucchini, cut into bite-size pieces 1 medium summer squash, cut into bite-size pieces 1 medium red bell pepper, cut into bite-size pieces 1 medium yellow bell pepper, cut into bite-size pieces 1 pound fresh asparagus, cut into bite-size pieces 1 red onion 3 tablespoons extra-virgin olive oil 1 teaspoon salt 1⁄2 teaspoon freshly ground black pepper

Instructions Heat the oven to 450°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.

Nutritional Information:

170 calories 11 total fat (2 g sat) 0 mg cholesterol

15 g carbohydrate 5 g protein 5 g fiber 586 mg sodium