Oven Roasted Squash and Mushrooms

I made these oven roasted squash and mushrooms for mother’s day dinner. This year mother’s day happened to also be my hubby’s 40th birthday. So I decided to do a dinner for him and invite my mom over too. To celebrate, I planned a dinner with food that my husband and mother liked along with something I would like. The meal consisted of bacon wrapped filet minon and creamy garlic and herb mashed potatoes for my hubby. For my mom, I had fresh fruit along with a creamy coconut fruit dip (recipe to come). The recipe is one we had at a baby shower before and my mom loved it.

Today’s oven roasted squash and mushrooms recipe is my portion of the meal. I wanted some roasted veggies and this is what a came up with. They were so good and just what I wanted. I love it when simple ingredinets can make such a tasty dish. I seriously could just eat this. In fact, I purchased all of the ingredients to cook up a batch for tomorrow and enjoy for a couple of my lunches this week. To finish off our mother’s day/birthday meal, I served something that we all love – eclair pie.  It was a great day with a delicious meal.

Oven Roasted Squash and Mushrooms

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Ingredients

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• 2 medium zucchini, cut into 1 inch pieces
• 2 medium summer squash, cut into 1 inch pieces
• 1/2 medium onion, diced
• 1/2 red pepper, diced
• 1 (8 oz) pkg whole mushrooms, cut in half
• olive oil
• salt and pepper

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Instructions

1. Preheat oven to 425 degrees.
2. Place vegetables on a large rimmed baking sheet.
3. Drizzle olive oil over the vegetables and sprinkle with salt and pepper.
4. Toss the vegetables to coat evenly with the oil. Be sure they are all coated.
5. Bake at 425 until tender for about 20 minutes. Stir halfway through cooking. Serves 6.

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Recipe adapted from Add a Pinch.