Oven Roasted Vegetables

Ingredients:

• 1 medium zucchini, cut into bite-size pieces
• 1 medium summer squash or crooked-neck 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
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

Directions:

Heat oven to 450 degrees. 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. You can add a few sprigs of fresh rosemary if desired. Spread in a single
layer in the pan. Roast for 30 minutes, stirring occasionally, until the
vegetables are lightly browned and tender.

This recipe serves four. Per serving it provides 170 calories, 5 grams protein, 15
grams carbohydrates, 7 grams fat, 2 grams saturated fats, 586 mg sodium, 0 mg
cholesterol, 5 grams fiber