OVEN ROASTED VEGETABLES

Ingredients:
1 medium courgette, cut into bite size pieces
1 medium summer squash, cut into bite size pieces
1 medium red pepper, cut into bite-size pieces
450 g yellow asparagus, cut into bite- size pieces
1 red onion
3 tablespoon extra-virgin oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Heat the oven to 230 deg C/450 deg F/ Gas 8. Place the courgette, squash, peppers, asparagus, and onion in a large roasting pan and toss with the olive oil, salt & pepper to mix and coat. Spread in a single layer. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.