I haven’t found a roasted veggie I don’t like and these are no exception…
1 medium zucchini, cut into spears
1 red bell pepper, cut into spears
1 red onion, cut into wedges
2 T olive oil
Salt and Pepper to taste
Heat oven to 450 degrees.
Place veggies in a large roasting pan or on a cookie sheet that has sides. Add olive oil, salt and pepper and stir/toss to coat.
Arrange veggies in a single layer for about 20-25 minutes, stirring occasionally. Veggies are done when they are light brown and tender.
We had this with pesto and lemon kabobs, grapes and bread and butter.
Did I change anything? This recipe also called for asparagus, summer squash and a yellow bell pepper, but I knew we wouldn’t be able to eat all of that, so I just chose a few veggies to work with. If you are going to use all of these veggies, then you need more olive oil.