Oven-roasted summer squash

Makes 4 servings
2 Tbsp.  olive oil
2-3 Tbsp.  lemon pepper
1 Tbsp. dried rosemary
1 lb.  new potatoes, scrubbed and dices
1 1/4 lbs. summer squash;  combination zucchini, crookneck, etc., in 1 inch cubes
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 veggies on shallow baking pan.  Roast at 400 degrees for 30 minutes.  Increase oven temperature to 450 degrees, stir vegetables, and continue roasting until brown, about 20 minutes.