INGREDIENTS
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•2 red potatoes (or 6 petite reds), cut into 1-inch pieces
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•2 purple potatoes (or 6 petite purples), cut into 1-inch pieces
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•4 tablespoons olive oil, divided
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•1/2 teaspoon salt, divided
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•1/2 teaspoon pepper, divided
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•2 cups fresh green beans, ends trimmed and beans halved
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•1 cup zucchini, halved and sliced
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•1 cup yellow squash, halved and sliced
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•1 cup fresh corn kernels
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•1/2 tablespoon fresh thyme
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•1 cup grape tomatoes, halved
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•1/4 cup fresh lemon juice
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•2 teaspoons sugar
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•1/4 cup sliced shallots