• Prep Time: 15 minutes
  • Cooking Time: 60 minutes
  • Serves: 6

Roasted Breakfast Potatoes And Veggies

  • Recipe Submitted by on

 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)


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.

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