Prepare this delightful combination on the grill or in the oven. The Vidalia® onions are easy on your tummy‚ especially when roasted, and the sweet potatoes are rich in nutrients.
Ingredients
For 4 servings, you will need:
| 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 plus 1 teaspoon extra-virgin olive oil |
| 1 tablespoon chopped fresh thyme (or 2 teaspoons dried), crumbled |
| Salt to taste |
Directions
Prepare grill with medium-hot coals or to medium setting, or preheat oven to 425º F.
In a shallow baking pan, combine the vegetables, olive oil, and thyme; toss until thoroughly combined.
Cook on preheated grill or in preheated oven for about 35 minutes, or until vegetables are tender and lightly browned, stirring occasionally.
Nutrient Information Per Serving
| Calories | 147 |
| Fat | 5g |
| Cholesterol | 0mg |
| Sodium | 14mg |
| Carbohydrate | 24g |
| Protein | 3g |
Developed by Pat Baird, M.A., R.D.
