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 they’re easily tolerated. Sweet potatoes are so rich in nutrients, everyone should eat them whenever possible. Feel free, however, to substitute your favorite potato in this recipe.

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 plus 1 teaspoon extra-virgin olive oil
1 tablespoon chopped fresh thyme or 2 teaspoons dried, crumbled
Salt to taste

Preparation
1. Prepare grill with medium-hot coals or to 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
Fat: 5 g
Cholesterol: 0 mg
Sodium: 14 mg
Carbohydrate: 24 g
Protein: 3 g

Developed by Pat Baird, M.A., R.D.

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