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Roasted Summer Vegetables
Prepare this delightful combination of potatoes and vegetables on the grill or in the oven. It can be made ahead of time and served at room temperature or reheated when you're ready to eat.
Sweet potatoes are so rich in nutrients that everyone should eat them -- but feel free to substitute your favorite potato if you like.
Makes 4 servings
Ingredients
2 medium sweet potatoes, scrubbed and cut into 1/2-inch pieces
1 medium Vidalia onion, thinly sliced
1 medium zucchini, cut into 1-inch pieces (about 12 ounces)
1 medium yellow summer squash, cut into 1-inch pieces (about 12 ounces)
1 tablespoon and 1 teaspoon extra-virgin olive oil
1 tablespoon chopped fresh thyme or 2 teaspoons dried, crumbled
salt to taste
Directions
1. Prepare grill to medium-hot coals or medium setting, or preheat oven to 425 F.
2. In a shallow baking pan, combine the vegetables, olive oil and thyme; toss until thoroughly combined.
3. Cook on preheated grill or in preheated oven for about 35 minutes, or until vegetables are tender and lightly browned. Stir occasionally.
Nutrition information (per serving)
Calories: 147
Carbohydrate: 24g
Protein: 3g
Fat: 5g
Sodium: 14mg
Cholesterol: 0mg
Recipe developed by Pat Baird, registered dietitian and member of the National Heartburn Alliance Board of Directors. She is also the author of numerous award-winning articles and cookbooks, including
Be Good to Your Gut: Recipes and Tips for People With Digestive Problems
Available at Amazon.com:
The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor
Stonewall Kitchen: Grilling: Fired-Up Recipes for Cooking Outdoors All Year Long
Tapas: Sensational Small Plates From Spain
Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients
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