Roasted Red Potato and Vegetable Medley
Ingredients
- 1.5 lbs Red Norland potatoes, quartered
- 1 cup roasting peppers/bell peppers, chopped
- 1 cup mini sweet peppers, chopped
- 1 large onion, roughly chopped
- 4 cloves garlic, minced
- 1 cup summer squash, chopped
- 1 cup grape/cherry tomatoes, whole
- 1 cup plum tomato, chopped, seeds juice squeezed out
- 1 cup eggplant, chopped (optional)
- 3 tbsp oil (avocado, olive, grapeseed)
- 1 tsp dried oregano
- 1 tsp dried thyme
- salt and pepper to taste
- fresh parsley leaves chopped for garnish (optional)
Instructions
- Preheat oven to 425℉
Prep the veggies
- quarter potato into similar sizes, and chop the remaining veggies keeping in mind that they are cooking together. Try to keep pieces relatively similar. Add to a large bowl1.5 lbs Red Norland potatoes, quartered, 1 cup roasting peppers/bell peppers, chopped, 1 cup mini sweet peppers, chopped, 1 large onion, roughly chopped, 4 cloves garlic, minced, 1 cup summer squash, chopped, 1 cup plum tomato, chopped, seeds juice squeezed out, 1 cup eggplant, chopped (optional), 1 cup grape/cherry tomatoes, whole
Season the veggies
- Drizzle the oil over the vegetables and toss to coat evenly. Sprinkle the dried seasonings and toss again to ensure even coating.3 tbsp oil (avocado, olive, grapeseed), 1 tsp dried oregano, 1 tsp dried thyme, salt and pepper to taste
Roast the veggies
- Spread the vegetable mixture on a sheet pan (lined with parchment paper if using). Be sure to have in a single layer. If necessary, use 2 sheet pans
- Roast in the preheated oven for 30-35 minutes, or until the potatoes are tender and the vegetables are roasted and slightly caramelized, stirring halfway through cooking.
- If veggies are tender but not caramelized to your preference, you can broil for a few minutes to crisp them up and add more caramelization
- Remove from oven and garnish with fresh parsley if desiredfresh parsley leaves chopped for garnish (optional)
- Serve hot and enjoy!
