An easy side-dish the whole family will love.
Roasted Potatoes, Zucchini & Onions
(adapted from Italian Food Forever)
- 1 lb Yukon Gold Potatoes, Cut in cubes
- 1 Medium Onion, Sliced
- 4 Cloves Garlic
- 4 Tablespoons Extra Virgin Olive Oil
- 1/2 Teaspoon Red Chili Flakes
- 2 Tablespoons Fresh Thyme, Minced
- 1 lb Zucchini, Trimmed & Cut in Cubes
- 1/3 Cup Fresh Parsley Leaves
Instructions
- Preheat the oven to 400 degrees F.
- Place the potatoes, onions, and whole garlic into a bowl. Drizzle with olive oil, salt, pepper, chili flakes, and thyme and toss well to coat.
- Place mixture on lightly oiled baking sheet and bake for about 30 to 35 minutes, or until the potatoes are just about tender when pierced with a fork.
- After 30 minutes add the zucchini to the potato mixture.
- Bake an additional 15 minutes, or until the zucchini and potatoes are very tender when pierced, and the mixture is golden brown.
- Add the fresh parsley leaves, mix, and serve immediately.
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