Basil, oregano, and garlic compliment these perfectly roasted vegetables! Filling and flavorful, these roasted vegetables are perfect to serve as a side dish or a main meal.
I mean they are delicious, nutritious, and super filling. Not to mention, easy to make. Again, why aren’t these made at least weekly?
The only thing that I don’t like about this recipe is that it requires the use of an oven and in the summer, I hate heating the entire house. But, I love roasted vegetables…so I still make them in the summer. Plus, it’s a great way to use up that garden produce, right?
Roasted Potatoes and Vegetables
- 3 small Idaho potatoes or red potatoes
- 1 large sweet potato
- 1/4 c. Extra virgin olive oil
- 1 tsp. Oregano
- 1 tsp. Garlic
- 1 tsp. Basil
- 1 tsp. Salt
- 1/2 tsp. Pepper
- 1/2 large Zuchinni (chopped into cubes)
- 1/2 large yellow squash (chopped into cubes)
- 1 large green pepper
- 1 large head broccoli
- 1 large onion
Preheat oven to 415.
Chop potatoes into chunks and toss in oil/spices. Place onto baking sheet and cook 20 minutes.
Meanwhile, chop rest of vegetables and toss in an extra 2-4 tbsp. Olive oil.
Once potatoes are fork tender, add rest of vegetables (you may need two pans!) and cook for an additional 20-25 minutes. (Or until everything looks roasted.)
Remove from oven and cool for 5-10 min.