Roasted Vegetables

My first time cooking and eating yellow zucchini. I love it. The yellow zucchini is the yellow one with the green stem. 

Toss everything with oil.

Ingredients

• 1 green zucchini 
• 1 yellow zucchini
• 1 yellow squash
• 1 red bell pepper
• 1/2 large onion
• 2 tablespoons vegetable oil
• salt and pepper

Directions

1. Preheat oven to 425 degrees Fahrenheit
2. Dice all vegetables to about the same size
3. Lightly season vegetables with salt and pepper, then toss it with vegetable oil
4. Spread vegetables onto 2 baking tray and roast for about 45 minutes.

Never overload the tray with vegetables because you may end up steaming them.  I made that mistake before and I ended up with soggy vegetables. NEVER EVER roast mushroom because they are mostly water so you would end up with a soggy mess. I would saute the mushroom over the pan or you may want to roast them separately. 

I used very little salt for this dish because roasting them this way bring out the sweetness from the vegetables. I could eat them every week. Even though it was so hot during the summer, I still turn on the oven to roast the vegetables. I literally ran out of the kitchen each and every time I went in while the oven was on. It was worth it because I tried cooking the same vegetables over the stove but it was nowhere as good as roasting them.