Italian Roasted Veggies

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
4 Tbsp. balsamic vinegar
1 Tbsp. dried basil
1/2 tsp. Simply Organic All-Purposes Seasoning
1/4 tsp. ground black pepper

Preheat oven to 425 degrees F.

Combine all ingredients in large bowl; toss to coat.

Spread vegetables in single layer in shallow baking pan. Bake
12 minutes or until crisp tender, turning once.

Makes 4 servings (3/4 cup each).

NOTE: This recipe works great for any vegetables -- carrots, red
potatoes, white or portabella mushrooms, bell peppers, etc.