At this time of the year, I love to roast the end of the summer vegetables. I use this as sides, or add to a salad. I will pair this with chicken, steak or fish.
I used to like these more crunchy but I am finding that they are much more flavorful if I cook them a bit more so I saute them first in either olive oil or avocado oil getting the flavors mixed together and then roast them in the oven.
Zucchini and/or Yellow squash
Peppers - red, green, yellow and or orange
Any other optional veggies such as asparagus, winter squash, mushrooms, turnips, beets, etc
Dice veggies in bite size pieces,
Saute onions and peppers together
Add in other veggies
Cook until onions are translucent and other veggies are softish
Pour onto baking pan (can put down parchment paper to assist with clean up)
Roast at 450 for ~15 minutes or until soft, mixing a couple of times.