Roasted Vegetables

This is one of my favorite summer dishes. It's perfect as a side dish, mixed in with pasta, or even on top of pork chops. The colors are just as amazing as the flavor, and sometimes I can't decide if I want to eat it or just look at it! It's very versatile, and quite a matter of taste, so here are some basic guidelines - feel free to mix it up a little. (I made it for four the other day, so these are the measurements I used.)

Roasted Vegetables

1 sm. Zucchini
1 sm. Summer Squash
1 Red Bell Pepper
1 Green Bell Pepper
1/2 bunch Asparagus
2 Red Onions
olive oil
Kosher salt
freshly ground black pepper


Preheat oven to 375. Cut up vegetables into large pieces (peppers and onions about 1 inch square, zucchini/summer squash around 1/4 inch thick, asparagus about 2 inches long, etc). Toss with a few Tbsp olive oil - everything should be coated well, but you don't want a ton left in the bottom. Salt and Pepper to taste and mix well to blend.

Spread out evenly on a cookie sheet (with sides). Depending on how many veggies you use, it may take up two cookie sheets. (*Note: putting foil on the sheet first makes for easier clean up). Bake for 30 min-1 hr, or until for tender, mixing 2-3 times. Immediately turn the oven to Broil and cook until veggies are caramelized and edges look slightly charred.

(here's a before shot; sadly I forgot to take a picture after I cooked it)