Side Pannel
Roasted Breakfast Potatoes And Veggies
Roasted Breakfast Potatoes And Veggies
- Recipe Submitted by maryjosh on 11/15/2016
Ingredients List
- 1-1½ pounds baby red potatoes, cut into a small dice (1/2" or smaller)
- 1 yellow bell pepper, cut into small dice
- 1 red bell pepper, cut into small dice
- 1 medium zucchini, cut into small dice
- ½ onion (I prefer red or sweet onions), finely diced
- 2-3 Tbsp olive oil (I prefer using 3 Tbsp)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp pepper
- 2 Tbsp fresh dill (can sub rosemary, basil, or cilantro)
Directions
Preheat oven to 375 degrees.
In a large bowl, combine potatoes, bell peppers, zucchini, and onion. Drizzle with olive oil and stir to coat. Sprinkle seasonings over veggie mixture and stir to evenly distribute.
Place mixture on a baking sheet and roast at 375 degrees for 45-60 minutes (or until veggies are tender and cooked through), stirring halfway through the cooking time.
For a crispier finish, divide mixture between two baking sheets.
In a large bowl, combine potatoes, bell peppers, zucchini, and onion. Drizzle with olive oil and stir to coat. Sprinkle seasonings over veggie mixture and stir to evenly distribute.
Place mixture on a baking sheet and roast at 375 degrees for 45-60 minutes (or until veggies are tender and cooked through), stirring halfway through the cooking time.
For a crispier finish, divide mixture between two baking sheets.
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