Roasted Red Potatoes with Vegetables

Make a tray of these on the weekend and you can serve them all week as a side dish. The thyme adds a little different taste, but you can exchange it for rosemary or any other fresh herbs you have. Add some green beans or carrots, or really any other vegetable that trips your trigger.

Roasted red potatoes with vegetables

• Author: Rocky Mountain Woman

Scale 1x2x3x

Ingredients

1 lb of red bliss potatoes, halved

1 red onion, sliced 

1 zucchini, sliced

1 yellow squash, sliced

1/4 C olive oil

leaves of two or three sprigs of thyme 

1/2 t salt 

Instructions

Place all ingredients except thyme and salt in a large bowl

Add enough olive oil to make the vegetables glisten

Sprinkle with the thyme leaves and salt 

Roast in a 350 degree oven until the potatoes are soft – about 25 minutes 

Easy peasy!