Roasted Potato and Summer Vegetable Mélange Recipe - Eat Wisconsin Potatoes

Ingredients

• 2 teaspoons Cooking spray (orolive oil)
• 2 Russet potatoes* (washed and diced 1”)
• 1 large yellow pepper (quartered, seeded and sliced 1/2”)
• 2 medium zucchini (halved lengthwise and sliced 1/2)
• 1 medium yellow squash (halved lengthwise and sliced 1/2”)
• 1 medium Vidalia onion (halved lengthwise and sliced 1/2”)
• 2 ears fresh corn (cut from the cob)
• 1 3 oz. pkg. moist-style (julienne-cut sundried tomatoes)
• 1 shallot (halved lengthwise and sliced)
• 1/4 cup chopped fresh chives
• 1 tablespoon finely chopped fresh thyme
• 1 1/2 teaspoons coarse black pepper
• 1 teaspoon Sea salt
• 1 tablespoon extra virgin olive oil
• 1/3 cup chiffonade fresh basil