1 lb fresh asparagus
1 lb yellow squash, peeled and cut into 2 cm slices
1 medium zucchini, cut into strips
3 carrots, peeled and cut into strips
1 red pepper cut into slices
Olive
salt and pepper to taste
Wash asparagus and snap off ends. Place all vegetables on a cookie tray and drizzle with olive oil. Season with salt and pepper. Place in 400F oven and roast for 10 minutes, flip and roast for another 5 minutes or until done.
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