by Veronica Eckert
1 ea. Zucchini Squash-Cut off ends, slice down middle and cut each section in diagonal cuts.
1 ea. Yellow Squash-Cut off ends, slice down middle and cut each section in diagonal cuts.
1 ea. Yellow Onion-cut ends off, slice down middle, peel off outer skin, cut down middle length ways and then cut down middle horizontal.
Roasted Red Peppers-Drain juice out of jar, take out of jar and place on cutting board, slice into varies chunks.
1 ea. Cauliflower-Cut in half, cut out core, rub with olive oil, salt & pepper.
Put squashes, onion and peppers in a bowl and toss with olive oil, salt & pepper. Lay them out on a sheet tray and roast in a 425 degree oven for about 20-25 min. or until golden brown.
Put the cauliflower on a tray and roast for about 45 min. every so often turning so it will be golden brown on all sides.
After the veggies come out of the oven, cut cauliflower into chunks and toss with remaining veggies. You might have to season again.
Arrange on a designer platter and serve.