Its that time again – the summer squash is coming in. I always greet the first squash with delight as it indicates that the start of summer is officially here. About 10 days later you may be overwhelmed with what to do with the continual supply of young squash coming in from the garden. Summer squash comes in two basic colors – green and yellow – and they look great together.

One of my favorite ways to use summer squash is to take one zucchini of each color and mix with small potatoes and, when ripe, some cherry tomatoes and peppers – a roasted summer veg mix. All these are roasted in a moderate over until lightly browned. The trick is to make sure all the veg are cooked and lightly browned without burning anything. Obviously, the variety of vegetables can be adjusted but this is a great way to use the bounty of the garden in a colorful one-pot side dish.

Recipe for Roasted Summer Veg Mix (for 4)

3 large starchy potatoes such as russet

2 zucchini – 1 green and 1 yellow, chopped into cubes

2 cloves garlic – crushed

1 large bell pepper, or 2 smaller ones (mix red, yellow and green) cut into cubes

1 onion – coarsely chopped

½ cup cherry tomatoes

Olive oil – to coat the veg.

To make Summer Veg Mix

1: Peel the potatoes and cut into 1” pieces;

2: Cover with cold water and bring to the boil;

3: Drain immediately and put into a large, shallow pan;

4: Add about a tablespoon of olive oil and coat the potatoes;

5: Put into a 350 oven for about 20 minutes;

6: Remove the pan and turn the potatoes over to brown on the other sides;

7: Add the onion, peppers and garlic- and mix in;

8: Put back into the oven for about 15 minutes, turning once after about 10 minutes;

9: Finally add the cherry tomatoes and return the pan to the oven for another 10 minutes;

10: Add salt and pepper at the end if needed and toss the whole pan to mix the variety of vegetables together.