Categories: Vegetables

Ingredients

• 1 or 2 small zephyr squash, trimmed, halved lengthwise and thickly sliced
• 1 zucchini, trimmed, halved lengthwise and thickly sliced
• 4 small pattypan squash, cut into eighths
• 1 lb. small red or gold potatoes, quartered
• 1 red onion, peeled and quartered and thickly sliced
• 1 to 2 cloves garlic, minced
• Olive oil
• kosher salt and ground black pepper
• 1/2 cup fresh or frozen corn kernels

Directions

1. Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.

2. In a large bowl, combine the squashes, potatoes, red onion and garlic. Drizzle generously with olive oil and season with salt and pepper. Toss to coat.

3. Spread mixture in an even layer on the prepared baking sheet. Roast 25 to 30 minutes or until vegetables are golden brown and tender. Add the corn, sprinkling it evenly over the other vegetables, during the last 5 to 10 minutes.

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