Roasted Summer Squash with Sweet Peppers and Onion
large yellow squash [about 2 cups]
large zucchini squash [about 2 cups]
medium purple onion
sliced sweet red pepper
sliced sweet orange pepper
black pepper to taste
Preheat the oven to 450°F. Spray a baking sheet liberally with cooking spray.
Cut the yellow squash and zucchini into 1/2 inch thick pieces.
Thinly slice the onion and cut the peppers into strips.
Place all of the veggies into a medium size mixing bowl.
Drizzle the veggies add 2 tablespoons of olive oil.
Sprinkle with the seasonings, add 1 tablespoon of fresh thyme, 3/4-1 teaspoon of garlic salt and freshly ground black pepper to taste. Mix well.
Spread the vegetables in a single layer on the prepared baking sheet.
Place the pan into the oven and bake for 20 minutes. Stir. In the first 20 minutes, the vegetables will release a lot of moisture.
Bake for another 15 minutes,, then stir again.
Increase the oven temperature to 475°F and bake for an additional 5 minutes, or until golden.
This recipe can be easily doubled, using 2 baking sheets and rotating the pans to allow for even cooking.