Roasted Sweet Potatoes and Summer Vegetables

From the Editors of Live Right Live Well

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.

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

Directions
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)
147 calories
24 g carbohydrates
3 g protein
5g fat
14 mg sodium
0 mg cholesterol

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	<h1>Roasted Sweet Potatoes and Summer Vegetables</h1>

From the Editors of <a href="http://www.liverightlivewell.com">Live Right Live Well</a>

<img src="http://www.liverightlivewell.com/partner/content/worldnow-ftp/archive/2010-06-28/recipe/roasted_sweet_potatoes_and_summer_veggies/images/large.jpg" width="181" height="212" alt="Roasted Sweet Potatoes and Summer Vegetables"/>
	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.
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 and 1 teaspoon extra-virgin olive oil 1 tablespoon chopped fresh thyme or 2 teaspoons dried, crumbled salt to taste 
Directions 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) 147 calories 24 g carbohydrates 3 g protein 5g fat 14 mg sodium 0 mg cholesterol
	
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