Roasted Summer Vegetables

I know it’s typical to grill vegetables in the summer, but sometimes it’s just easier to roast them and these are good with just about any summer dinner.  This is simple, it only takes 20 minutes, and you don’t have to worry about the grill.

1 medium zucchini

1 medium yellow squash

2 different colored bell peppers (such as red and yellow)

1 fennel bulb

1 red onion

2 tablespoons olive oil

kosher salt

freshly ground black pepper

8 sprigs thyme

Preheat the oven to 375°F.  Trim the ends of the zucchini & yellow squash and cut them into 3/4″ slices,  core the peppers and cut into 1 1/2″ strips, trim off the fennel stalks and cut the bulbs (through the core) into 1″ wedges, and peel the onion & slice into 1/4″ rounds.

Spread the cut-up vegetables on two sheet pans or cookie sheets, spray or drizzle on the olive oil, sprinkle with salt & pepper, and add the thyme sprigs.  Roast for 15 minutes, turn each piece over, sprinkle again with salt & pepper, and roast for an additional 5 – 10 minutes.  Serve hot or at room temperature.  Serves 6.