Sautéed broccoli and peppers

This is a new recipe that we like. I'm still experimenting with it, but we like this version the best.

Ingredients:
2 cups broccoli florets, more if you'd like
1 green bell pepper
1/3-1/2 red bell pepper
1/2 onion
Salt and pepper
Red pepper flakes

Bring a boiler of water to a boil. Add broccoli. Cook only until they are a bright green color. This will take 1-3 minutes depending in if they are frozen or fresh. Take them out and plunge them into a bowl of ice water. This stops them from cooking and keeps their bright color. (Many times I do this ahead of time and put the broccoli in the fridge until I'm ready to cook dinner.).

Cut peppers and onions into square-like pieces a little bigger than your thumb nail. This is not a big deal, it just makes them easier to fork when eating the finished product. Drain broccoli if you haven't already done this. Heat a pan to medium high heat and drizzle with olive oil. Put all vegetable in the hot pan. Season with salt and pepper to taste. Add a pinch of crushed red pepper flakes. Cook, stirring often until vegetables are turning brown.

Roasted summer squash

Patrick and I love this simple but tasty side with any meal. Almost any other vegetable can be Added for variety.

Ingredients:
2-3 summer(yellow) squash
1/2 onion, sliced
Salt
Pepper
Garlic powder
Thyme
Rosemary
Olive oil

Cut or slice squash into equal sizes. Place on a cookie sheet with onions. They can be touching, but they do not need to be on top of each other. Drizzle with olive oil, about two tablespoons. Apply all of your spices like you would salt-and-pepper your food. With clean hands, toss all of your squash together where it is coated with oil and spices. If any of your squash fields dry add a touch more olive oil. Bake at 450° for 15 to 20 minutes stirring halfway. They are done when they look a little dry and browned on parts of them. Enjoy!