Oven-Roasted Spring Vegetable Medley

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