Makes 4 servings2 Tbsp olive oil 2-3 Tbsp lemon pepper 1 Tbsp dried rosemary 1 lb small red potatoes, scrubbed, cut into 1/2-inch dice 1 1/4 lbs squash: zucchini, small pattypan, summer and/or crookneck (use a combination if possible), in 1-inch dice 1 large red onion, cut into 1-inch chunks 1. Put oil, lemon pepper, rosemary (crush first) and potatoes into plastic bag. Shake well to coat. 2. Add squash to bag; shake again to coat. 3. Spread vegetables on shallow baking pan. Roast at 400 degrees 30 minutes. Increase oven temperature to 450 degrees, stir vegetables, and continue roasting until brown, about 20 minutes.