Roasted Summer Vegetables

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Roasted Summer Vegetables is a great side dish. What I like about it is that it's really easy to put together  and the taste of seasonal vegetables really shines through this dish. This recipe is a no brainer. This colorful dish is very versatile too. With the left overs (if any) you can make a really delicious sandwich the next day or even toss it with some pasta. 



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Ingredients:
1 large zucchini, cut into 1 inch slices1 large yellow summer squash, cut into 1 inch slices1 pint cherry tomatoes2 heads of garlic2 red onions, quartered 1 red bell pepper, cut into 1 inch piecessalt and pepper1/4 cup olive oilfew rosemary sprigs 
Preheat the oven to 400 F. Toss all the ingredients and arrange them in a baking sheet making sure they are in a single layer. Roast for 30 minutes or until veggies are tender.