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.