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
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