1/2 medium zucchini, cut a bit thicker, they tend to get mushy otherwise
1/2 medium summer squash, cut a bit thicker
1/2 medium red bell pepper,
1/2 medium yellow bell pepper,
1/2 pound fresh asparagus,
1/2 red onion
1 1/2 tablespoons MCT oil
1/2 teaspoon Himalayan Pink Salt
1/4 teaspoon freshly ground black pepper
Onion and garlic powder **
**Some other seasoning options are Little Choices Matter blends found here!
Heat the oven to 450 degrees Place the zucchini, squash, peppers, asparagus, and onion in a large roasting pan. Toss with the oil, salt, spices and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally until the vegetables are lightly browned and tender. If desired, sprinkle 1/2 cup shredded cheese over vegetables during last 5 minutes of baking.
Grill Method: Transfer vegetables to a perforated grill basket. Grill for 15 minutes, or until nicely browned, stirring 2 or 3 times. Remove from grill and transfer vegetable mixture to a large bowl. Add cheese (if using), Mix well.
I save leftovers for breakfast with my eggs! YUMM!