Veggies can be substituted; try mushroom and eggplant.

1 med. zucchini
1 med. summer squash
1 med. red bell pepper
1 med. yellow bell pepper
1 lb. fresh asparagus
1 red onion
3 T extra virgin olive oil
1 tsp. salt
1/2 tsp. ground black pepper

1 med. zucchini 1 med. summer squash 1 med. red bell pepper 1 med. yellow bell pepper 1 lb. fresh asparagus 1 red onion 3 T extra virgin olive oil 1 tsp salt 1/2 tsp ground black pepper

Heat oven to 450. Place the vegetables in a large roasting pan. Toss with oil, salt, pepper to mix and coat. Spread veggies in a single layer in the pan. Roast 30 minutes, stir occasionally, until the veggies are lightly browned and tender.