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Oven-Roasted Spring Vegetable Medley

 Oven-Roasted Spring Vegetable Medley
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
10 ServingsPrep: 15 min. Bake: 35 min.

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

  • In a large bowl, toss the potatoes with oil, salt and pepper.
  • Transfer to a shallow roasting pan. Bake at 425° for 15 minutes.
  • In the same bowl, combine the remaining ingredients; add to pan. Bake
  • 20-25 minutes longer or until vegetables are tender. Yield: 10
  • servings.
Nutritional Facts: 3/4 cup equals 90 calories, 3 g fat (trace saturated fat), 0 cholesterol, 131 mg sodium,

2 of 2

Oven-Roasted Spring Vegetable Medley (continued)

Nutritional Facts: 15 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.