Oven Roasted Vegetables

This recipe is simple and delicious. It can be served alone, over your favorite grain (such as rice or quinoa), or over a mound of creamy mashed potatoes!! I am currently doing a gluten/yeast detox diet (which doesn't give me many food options!) and find this extremely flavorful and filling.

This recipe makes 4 servings
Ingredients
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, cut into bite-size pieces
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions
1.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, lemon juice,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.