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Roasted Sweet Potatoes and Summer Vegetables

  

Prepare this delightful combination of potatoes and vegetables on the grill or in the oven. They can be made ahead and served at room temperature, or reheated when you're ready to eat. Sweet Vidalia onions are easy on your tummy - especially when they're roasted - so former onion eaters may tolerate them quite well. Sweet potatoes are so rich in nutrients everyone should eat them whenever possible. Feel free, however, to substitute your favorite potato in this recipe.

ROASTED SWEET POTATOES AND SUMMER VEGETABLES

Makes 4 servings

2 medium sweet potatoes, scrubbed and cut into ½-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 + 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. Cook on preheated grill, or in preheated oven, for about 35 minutes, or until vegetables are tender and lightly browned, stirring occasionally.

Nutrient Information Per Serving:

Calories	147	Carbohydrate	24g	Protein	3g
Fat	5g	Sodium	14mg	Cholesterol	0mg

Recipe developed by Pat Baird for the National Heartburn Alliance