Ingredients
9 small red potatoes, quartered2 tablespoons olive oil1/2 teaspoon salt1/4 teaspoon pepper1 pound fresh asparagus, trimmed and cut into 1-inch pieces2 small yellow summer squash, quartered and cut into 1/2-inch slices2 small zucchini, quartered and cut into 1/2-inch slices6 radishes, quartered1/3 cup balsamic vinegar3 tablespoons brown sugar
Preparation
Preheat oven to 425°. In a large bowl, toss potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake 15 minutes.
In same bowl, combine remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender.
