Spring Vegetable Hash

1 cup russet potatoes, peeled and small diced

1 cup carrots, peeled and small diced

½ cup zucchini, small diced

½ cup yellow summer squash, small diced

1 cup red onion, small diced

¼ cup olive oil

½ tsp herbs de provence spice

½ tsp white vinegar

¼ cup scallions, sliced thin

Salt and pepper to taste

  1. Preheat oven to 350 degrees.  
  2. In a large bowl, toss potatoes and carrots with 2 Tbsp olive oil and herbs de provence.  
  3. Lay potatoes and carrots on a baking sheet and roast until tender, about 25 minutes.
  4. Toss together zucchini, yellow summer squash, red onion with the remaining olive oil.  On a separate baking sheet, roast the zucchini, squash, and red onion for 10 minutes.
  5. Once all vegetables are cooked, combine.  Season with salt, pepper and vinegar.  Add scallions.  Serve hot.