Alice’s Tasty Roasted Zucchini

ALICE’S TASTY ROASTED ZUCCHINI
1-2 medium zucchinis, cut into small or medium chunks
1 of each color of mini peppers (yellow, orange, red)
1 fresh jalapeno, seeded and minced
1 red onion, chopped or sliced
½ c. fresh pico de gallo
Salt/black pepper to taste
½-1 t. red pepper flakes
1 t. dried Italian seasoning
Balsamic vinegar
Fresh lemon juice (juice of 1-2 lemons, depending on how lemony you like it)
Olive oil

1. In a bowl, combine the cut zucchini, peppers, onions and pico.
2. Add the salt, pepper, pepper flakes, Italian seasonings. Mix well.
3. Drizzle with balsamic vinegar, fresh lemon juice and olive oil. Mix well.
4. Spray a baking pan with PAM.
5. Spread the zucchini over the pan evenly.
6. Preheat oven 425 and roast zucchini for 8-10 minutes. Stir halfway through cooking time.
   *Good warm, cold or room temp.
   Sometimes I top with seasoned peeled shrimp. Cover with foil and let bake for about 5-8 minutes, remove foil and let roast for another 5-8 minutes. Depends on size of your shrimp.