Roasted Summer Vegetables

If you don’t have an outdoor grill, use this easy method for roasted "grilled" vegetables.
Kapolei Cooking Class 7/27/11 - Vegetarian BBQ

Ingredients

• 1 cup coarsely chopped carrots
• 1 cup coarsely chopped zucchini
• 1 cup coarsely chopped summer squash
• 1 cup coarsely chopped red pepper
• ½ cup chopped onions
• 2 Tablespoons olive oil
• ½ teaspoon black pepper
• 1 teaspoon coarse salt
• 2 teaspoons lemon zest

Instructions

1. Preheat oven to 475°.
2. Chop all vegetable and place in a very large bowl.
3. Mix oil, pepper, salt and lemon zest in a small bowl. Whisk well to thicken and pour over chopped vegetables. Toss to coat.
4. Arrange a thin layer of vegetables in a 9" x 13" baking pan. Place in oven and bake for 20 minutes.
5. Remove from oven, stir vegetables, and return to oven for 10-15 minutes or until browned. Remove from oven and let cool completely before serving. Enjoy!

Yields 4 servings

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