Oven-Roasted Spring Vegetable Medley – Taste of Home

Servings: 10

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

Instructions

In a large bowl, toss the potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake at 425 degrees for 15 minutes.

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