Oven-Roasted Spring Vegetable Medley Recipe

By CarolineNGa

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

Preparation

Step 1

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

In the same bowl, combine the remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender.
Yield: 10 servings.

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.