Roasted Vegetables and Fingerling Potatoes

Introducing my 'go to' side dish in the fall time.  The sweetness of the roasted red onion with yellow Squash and Zucchini is heavenly.  It's also so versatile, pairs well with animal proteins such as red meat, chicken or fish!  As an added bonus, I'll use the leftovers in my scrambled eggs the next morning!  Now that's a good way to start the day!



Roasted Vegetables and Fingerling Potatoes

4 servings

Ingredients:
*  6-9 small fingerling potatoes, quartered
* 1 Red Onion, cut in half and sliced
* 1 Green Zucchini, cut into half moon slices
* 1 Yellow Squash,  cut into half moon slices
* 1/2 tablespoon dried (or fresh) Thyme
*1/2 Tablespoon dried (or fresh) Rosemary
*2 Tablespoons Olive Oil
*Salt and Pepper (to taste)

Directions:
Preheat the oven to 450 degrees.

1.  Place the quartered potatoes in a large bowl and add up to 1 Tablespoon of Olive Oil and stir in the salt and pepper to taste (I add about 1/2 teaspoon of each).

2.  Arrange the potatoes in a lightly oiled baking tray and place in preheated oven for 10 minutes.

3.  Once the potatoes are in the oven place the sliced Zucchini, Yellow Squash and Red Onion in a bowl and stir in the remaining 1 Tablespoon of Olive Oil.  Add the Thyme and Rosemary, plus salt and pepper to taste.

4.  When the potatoes are done, carefully remove from oven and add in the vegetables.  Stir until blended and place back in the oven for 30 minutes.  Be sure to stir about halfway through.

5.  Serve with your protein of choice.  Enjoy!


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