You can use this basic roasted vegetable recipe for any of your favorite vegetables. The baking time might vary slightly, depending on the size of the pieces.
3 small yellow squash
3 small zucchini
2 red bell peppers
Olive oil-flavored cooking spray
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon balsamic vinegar
How to Make It
Preheat oven to 500°.
Cut squash and zucchini in half crosswise. Cut halves lengthwise into 1/2-inch-thick wedges. Cut bell peppers into 2-inch-long strips. Set pepper strips aside.
Coat a large baking sheet with cooking spray. Place squash and zucchini in a single layer on baking sheet; coat vegetables with cooking spray. Sprinkle with oregano, salt, and pepper.
Bake at 500° for 5 minutes. Turn squash and zucchini gently; add pepper strips. Bake an additional 8 minutes or to desired degree of doneness. Transfer vegetables to a serving bowl. Add vinegar to vegetables, and toss gently.