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.

Roasted Summer Vegetables

Makes 4 servings


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


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.


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Roasted Sweet Potatoes and Summer Vegetables - Recipe

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