Oven-Roasted Spring Vegetable Medley Recipe

Yield: 10 Servings

Oven-Roasted Spring Vegetable Medley Recipe photo by Taste of Home

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:

1. Preheat oven to 425°. In a large bowl, toss potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake 15 minutes.
2. In same bowl, combine remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender.

 

Nutritional Facts
3/4 cup equals 90 calories, 3 g fat (trace saturated fat), 0 cholesterol, 131 mg sodium, 15 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

 

Originally published as Oven-Roasted Spring Vegetable Medley in Taste of Home’s Holiday & Celebrations Cookbook Annual 2011, p167

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