Roasted Winter Vegetables

Ingredients:

1 teaspoon canola oil
1 medium zucchini, cut into 1/4-inch slices
1 medium yellow squash, cut into 1/4-inch slices
1 small red bell pepper, cut into 1/4-inch slices
1 small celery stalk, cut diagonally into slices
3 green onions cut into 1-inch pieces
1 tablespoon lemon juice
1/4 teaspoon lemon pepper

Instructions:

Place canola oil in a large skillet over medium-high heat.  Heat oil.  Place squash, zucchini, bell pepper, celery and onions in hot oil and stir-fry approximately 2 minutes or until vegetables just start to tender.  Add lemon juice and lemon pepper.  Stir well to cover vegetables.  Continue to cook until vegetables are tender to your liking.