Roasted Squash and Peppers

Ingredients

• 1 large yellow squash (to equal 2 cups cubed)
• 1 large zucchini (to equal 2 cups cubed)
• 1 medium red onion (cut into thin wedges)
• 1/2 cup sliced sweet red bell pepper
• 1/2 cup sliced sweet orange bell pepper
• 2 Tbsp olive oil
• 1 Tbsp fresh thyme
• 1 tsp garlic salt
• 1 tsp black pepper or crushed red pepper flakes to taste
• 1-2 tsp dry Italian seasoning

Instructions

1. 1

   Preheat the oven to 450°F. Spray a baking sheet liberally with cooking spray.

2. 2

   Cut the yellow squash and zucchini into 1/2-inch thick pieces. Thinly slice the onion and cut the peppers into strips.

3. 3

   Place all of the vegetables into a large mixing bowl. Drizzle with olive oil. Season with thyme, garlic salt, black pepper and dry Italian seasoning. Toss together, then pour into a single layer on the prepared pan.

4. 4

   Bake for 20 minutes, then stir. Bake an additional 15-20 minutes.

5. 5

   Stir again, and increase the oven temperature to 475 degrees f. Bake for an additional 5 minutes, or until the squash mixture is tender, lightly charred and golden brown.

6. 6

   Serve immediately garnished with fresh thyme.