• 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

Heat the oven to 450 degrees 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.

Serves 4

NUTRITION AT A GLANCE

Per serving: 170 calories, 5 g protein, 15 g carbohydrates, 11 g fat, 2 g saturated fats, 586 mg sodium, 0 mg cholesterol, 5 g fiber