Oven-Roasted Spring Vegetable Medley |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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With potatoes, asparagus, squash and radishes, there is something for everyone in this dish. What a wonderful way to present a variety of spring veggies—Trisha Kruse, Eagle, Idaho Ingredients:
9 small red potatoes, quartered |
2 tablespoons olive oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 pound fresh asparagus, trimmed and cut into 1-inch pieces |
2 small yellow summer squash, quartered and cut into 1/2-inch slices |
2 small zucchini, quartered and cut into 1/2-inch slices |
6 radishes, quartered |
1/3 cup balsamic vinegar |
3 tablespoons brown sugar |
Directions:
1. In a large bowl, toss the potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake at 425° for 15 minutes.
2. In the same bowl, combine the remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender. Yield: 10 servings.
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