Name: Oven-Roasted Spring Vegetable Medley
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10 servings
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

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

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Oven-Roasted Spring Vegetable Medley

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Yield:10 servings

Prep:15 min

Cook:35 min

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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

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Directions

Preheat oven to 425°. In a large bowl, toss potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake 15 minutes.

In same bowl, combine remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender.

Nutrition Facts

3/4 cup: 90 calories, 3g fat (0 saturated fat), 0 cholesterol, 131mg sodium, 15g carbohydrate (7g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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