Roasted Potatoes and Squash

Ingredients:
3 medium yellow (summer) squash (1 lb)
4 medium Yukon Gold potatoes (1.25 lbs)
3 T olive oil
2 T red wine vinegar
1 T balsamic vinegar
1 tsp. minced garlic
1 tsp. crushed (dried) rosemary
1 tsp. dried parsley
1/2 tsp. sea salt
1 tsp. freshly ground black pepper

Directions:

1. Preheat oven to 425F
2. Combine olive oil, vinegar, and spices.
3. Cut potatoes into 1" cubes and place in bowl.
4. Cut squash into 1/2" slices and place in separate bowl.
5. Pour 1/2 of oil mixture over potatoes and stir.  Place in 2-quart baking dish and cover with foil.  Place in preheated oven.
6. Pour remaining oil mixture over squash.
7. After 20 minutes, add the squash to the potatoes and return to oven.  Bake for another 25 minutes or until vegetables are tender.  Remove foil during last 10-15 minutes of baking.

In order to prevent heating up the kitchen during the summer months, we usually prepare this dish on the grill in a foil pan. Keep the pan covered during the entire cooking period.  The great thing about using a foil pan is there isn't a dish to clean - just toss in the trash.  The Dollar Tree usually has medium sized foil pans 2/$1.00