Roasted Vegetable Medley

• 8 medium summer squash, sliced 1/4 inch thick
• 6 medium zucchini, sliced 1/4 inch thick
• 3 red onions, cut into quarters
• 1 red bell pepper, seeded and cut into thin strips
• 1 orange bell pepper, seeded and cut into thin strips
• 1 poblano pepper, seeded and cut into thin strips
• 8 ounces button mushrooms, cut into quarters
• 4 tablespoons olive oil (or more as needed to coat)
• 2 tablespoons minced garlic
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon white pepper
• 1/8 teaspoon ground cayenne pepper (or to taste)
• 2 tablespoons fresh thyme (or 1 tsp dried)
• 2 teaspoons fresh oregano (or 1 tsp dried)
• fresh grated parmesan cheese (optional)

1. Preheat oven to 425 degrees.
2. Line a 10x15 baking sheet with heavy duty aluminum foil.
3. In large mixing bowl combine all vegetables and toss with olive oil and seasonings coating evenly.
4. Transfer vegetables to foil lined baking dish and place in single layer.
5. Place in oven and roast for about 25 minutes, stirring every 10 minutes until soft.
6. Remove from oven and sprinkle with freshly grated parmesean cheese, if desired.

summer, zucchini, red onions, red bell pepper, orange bell pepper, pepper, button mushrooms, olive oil, garlic, salt, black pepper, white pepper, ground cayenne pepper, thyme, fresh oregano, parmesan cheese

Taken from www.food.com/recipe/roasted-vegetable-medley-153762 (may not work)