Oven Roasted Vegetables

This is great cooking method for lots of different vegetables. I give you the basic recipe and some substitution suggestions, but feel free to "mix and match" according to what vegetables you have available.

Oven Roasted Vegetables

based on recipe from South Beach Diet
Serving Size: 4

1 medium zucchini, cut into bite-size pieces
1 medium summer (yellow) 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 pie
1 pound asparagus, fresh, cut into bite-size piece
1 red onion, cut into bite-size pieces
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon pepper

Heat oven to 450 degrees. Place vegetables in bowl and toss with oil, salt, and pepper. Line baking sheets with foil, spray with cooking spray and arrange vegetables in single layer - use two sheets if there are too many vegetables. Roast for 30 minutes, stirring occasionally, (rotating pans if using two) until the vegetables are lightly browned and tender.
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Notes: I usually substitute three or four squash and three zucchini for the asparagus. Mushrooms also work well - although they overcook easily. Might want to add them after 10 minutes.