Mixed Sautéed Vegetables

Cut the pattypan squash into 0.5 cm (approximately 1/4 inch) thick rings. Peel the onion and cut into thick slices. Rinse the root vegetables, scrub well, and peel if necessary. Cut the root vegetables into 3 mm (approximately 1/10 of an inch) thick slices.

Season all the vegetables lightly with salt. Heat 1 teaspoon of butter and 1 teaspoon of oil in a pan. Briefly sauté the vegetables separately. In between each vegetable, add more butter and oil to the pan. Grease a baking sheet with the remaining butter and oil. Spread the vegetables on the baking sheet. Season lightly with salt and pepper, and bake in a 200°C (approximately 400°F) oven for 20 minutes to finish cooking. Sprinkle with the fresh thyme when there is 10 minutes left of cook time in the oven.