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SideChef
Recipes
Dairy-Free
Mediterranean Roasted Red Potatoes and Veggies

13 INGREDIENTS • 6 STEPS • 35MINS

Mediterranean Roasted Red Potatoes and Veggies

Recipe

5.0

1 rating
These Mediterranean Roasted Red Potatoes and Veggies are loaded with herbs and bursting with flavor. Add them to a hearty grain bowl for optimal nutrition!
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These Mediterranean Roasted Red Potatoes and Veggies are loaded with herbs and bursting with flavor. Add them to a hearty grain bowl for optimal nutrition!
author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

35MINS

Total Time

$1.10

Cost Per Serving

Ingredients

Servings
6
us / metric
Red Potato
3
Red Potatoes, cubed
Zucchini
1
Large Zucchini, cut
Sweet Onion
1
Sweet Onion, cut
Bell Pepper
1
Bell Pepper, cut
Cherry Tomato
20
Cherry Tomatoes
Baby Bella Mushroom
1 cup
Baby Bella Mushroom, sliced
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Garlic
3 cloves
Medium Garlic, minced
Italian Seasoning
2 tsp
Italian Seasoning
Dried Thyme
1 tsp
Dried Thyme
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
Sea Salt
1/2 tsp
Sea Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
132
Fat
4.9 g
Protein
3.5 g
Carbs
20.0 g
Love This Recipe?
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Mediterranean Roasted Red Potatoes and Veggies
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

Cooking Instructions

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step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Layer Red Potatoes (3), Zucchini (1), yellow squash, Sweet Onion (1), Bell Pepper (1), Cherry Tomatoes (20), and Baby Bella Mushroom (1 cup) on two medium baking sheets.
step 2 Layer Red Potatoes (3), Zucchini (1), yellow squash, Sweet Onion (1), Bell Pepper (1), Cherry Tomatoes (20), and Baby Bella Mushroom (1 cup) on two medium baking sheets.
step 3
Mix Extra-Virgin Olive Oil (2 Tbsp), Garlic (3 cloves), Italian Seasoning (2 tsp), Dried Thyme (1 tsp), Crushed Red Pepper Flakes (1/2 tsp), Sea Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp) to small bowl.
step 4
Mix to combine, then drop spoonfuls of seasoned oil over prepped veggies on both baking sheets, use hands to toss and coat.
step 4 Mix to combine, then drop spoonfuls of seasoned oil over prepped veggies on both baking sheets, use hands to toss and coat.
step 5
Roast in the oven for 18-20 minutes or until all vegetables are cooked through, be sure to check the potatoes. Remove both pans and stir after 10 minutes of roasting.
step 5 Roast in the oven for 18-20 minutes or until all vegetables are cooked through, be sure to check the potatoes. Remove both pans and stir after 10 minutes of roasting.
step 6
Serve as a side or toss in a power/grain bowl.

Tags

Dairy-Free
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Mushrooms
Vegan
Greek
Vegetarian
Potatoes
Mediterranean
Vegetables
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