Place the asparagus, zucchini, pepper halves and red onion slices in a single layer on a baking sheet pan and brush with olive oil on both sides
I sprayed
them with olive oil on all sides, and put them in the oven for 10 minutes.
Spray or brush the rangoons lightly
with olive oil on each side and arrange on a baking sheet.
Rub each squash lightly
with olive oil on both sides (about 1/2 tablespoon per squash), then lightly sprinkle with a pinch each of ground fennel, oregano, and chili powder, and kosher salt.