Roasted Asparagus, Broccoli and Summer Squash
  • Asparagus
  • Italian zucchini
  • Crookneck squash
  • Broccoli
  • olive oil
  • kosher salt
  • freshly cracked black pepper
  1. Preheat oven to 400 degrees. Cut the vegetables into bite size pieces. Cover a large baking pan with foil and spread the vegetables out in a single layer. Drizzle generously with olive oil and sprinkle sea salt and freshly ground pepper over the top. Toss gently with your hands to coat. Spread across the pan and place in the oven. Bake for 35-45 minutes. Toss gently with tongs and serve warm. Enjoy!