Roasted Vegetables

2 cups zucchini (1 inch dice)

2 cups yellow squash (1 inch dice)

2 medium Vidalia/sweet onions (roughly chopped)

1 cup cherry or Roma tomatoes (sliced)

2 tsp coconut oil

Sea salt and pepper (to taste)

Place zucchini, squash, and onion in a large Ziploc bag. Add melted coconut oil and shake to coat vegetables. Place vegetables on a large jelly roll pan that has been lightly greased with no fat/ no calorie cooking spray. Sprinkle very lightly with sea salt and pepper to taste. Bake at 450 degrees for 10-15 minutes watching carefully and stirring occasionally to prevent burning. Add tomatoes and cook for 5 more minutes or until tomatoes are starting to wilt and are heated through. Serve immediately.

*You can experiment/add all kinds of other vegetables to this such as asparagus, carrots, etc.