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
Oven-Roasted Spring Vegetable Medley
Oven-Roasted Spring Vegetable Medley
Prep Time
15 min
Cook Time
35 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
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.
