1/5 tbsp. olive oil
2-3 tbsp. lemon pepper seasoning
1 tbsp. dried rosemary, well crumbled
1 lb. small red potatoes, unpeeled
1 1/4 lbs. 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 roast uncovered at 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).