Oven Roasted Vegetables

Ingredients:

1 medium zucchini, cut into bite size pieces
1 medium summer squash, cut into bite-size pieces
1 medium green bell pepper, cut into bite-size pieces
1 medium butternut squash, pealed and cut into bite-size pieces
1 lb. fresh asparagus, cut into bite-size pieces
1 red onion, cut into 8th
3 tbsp extra-virgin olive oil
1 tsp salt
freshly ground pepper


Directions:

Heat over to 450 degrees. Place zucchini, squashes, pepper, asparagus and onion in a 9X13 pan. Toss with olive oil, salt and pepper to taste. Mix until the veggies are well coated with oil. Evenly spread out in pan. Roast veggies for 30 minutes, stirring occasionally, until veggies are slightly browned and tender.

Source: South Beach Diet Book
Note: Although the recipe doesn't call for butternut squash it really adds a nice sweetness to the dish. I also like to add other seasonings like oregano, garlic and thyme.