->Roasted Squash 01 <-

2 Tablespoons olive oil

2-3 Tablespoons lemon pepper seasoning

1 Tablespoon dried rosemary, well crumbled

1 pound small red potatoes, unpeeled

1 1/4 pounds zucchini, small pattypan, summer and/or crookneck squash

1 large red onion, cut into 1-inch chunks

Preheat oven to 400 degrees. Pour oil and seasonings into a plastic

bag. Add raw, unpeeled potatoes, cut into chunks the size of

extra-large ripe olives, followed by squash cubed twice as large

as the potatoes along with onion chunks. Coat vegetables with oil

and herbs. Spread in flat baking pan about 12-inch X 8-inch and 400 degrees for 30 minutes. Increase oven

temperature to 450 degrees, stir vegetables again to assure uniform

cooking, and continue roasting until brown (this will take about 20 minutes longer

4 servings.