Roasted Veggies and Rice

A quick and easy side dish for dinner (or lunch):

Roasted Vegetables and Rice

1 pound zucchini, diced
1 pound yellow squash, diced
1 large sweet onion, diced
1 large red bell pepper, diced
2 tablespoons extra virgin olive oil
1 teaspoon seasoned or sea salt
1/2 teaspoon freshly ground pepper
2 (8.5 oz) packages ready-to-serve brown and wild rice (I use Uncle Ben's)
1/2 cup salted almonds

1. Preheat oven to 450 degrees. Toss together the first 7 ingredients until veggies are well coated. Place veggies in a single layer in a jelly roll pan.
2. Bake at 450 degrees for 20 minutes. Stir veggies, and bake 20 more minutes or until slightly crisp and golden.
3. Prepare rice according to directions. Stir together rice, veggies and almonds.

YUM!! Sorry, I did not make pictures!