This is a quick and easy (not to mention yummy!) way to use up all the zucchini and peppers that are so abundant right now.
Source: Everyday Food, magazine, May 2005
3 lbs. (7-8 medium) zucchini, cut into 1" rounds
2 red or yellow bell peppers, cut into 1" squares
1 medium red onion, cut into 1/2" wedges
2 T. olive oil
2 t. coarse salt
1/2 t. ground pepper
Preheat oven to 475 degrees. Combine vegetables on a rimmed baking sheet; drizzle with olive oil, and season with salt and pepper.
Roast until vegetables are tender and browned in spots, 20-35 min.