Italian Roasted Vegetables

  • 1 medium zucchini, sliced 1/4-inch thick
  • 1 medium yellow summer squash, sliced 1/4-inch thick
  • 1 medium red onion, sliced 1/4-inch thick
  • 1 tablespoon Canola Oil
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
Convection Directions
  1. Preheat oven to 425°F. Combine all ingredients in large bowl; toss to coat.
  2. Spread vegetables in single layer in shallow baking pan. Bake 10 minutes or until crisp tender, turning once.

IF using a Conventional Oven:

Add a couples of extra minutes to cooking time.