Roasted red potatoes with vegetables



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