Roasted Veggie & Potatoes Recipe
Make Roasted Veggie & Potatoes Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Potatoes
Seasoning
Method
Preparation
- 1
Preheat the oven
Preheat your oven to 400°F (200°C).
- 2
- 3
Prepare the potatoes
Wash the baby potatoes thoroughly. If they are larger than a golf ball, cut them in half or quarters to ensure even cooking.
Mixing
- 4
Combine ingredients
In a large mixing bowl, combine the carrots, bell peppers, zucchini, red onion, and baby potatoes.
- 5
Add seasoning
Drizzle the olive oil over the vegetable and potato mixture. Sprinkle garlic powder, dried oregano, salt, and black pepper over the top.
- 6
Roasting
- 7
Prepare the baking sheet
Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- 8
Spread out the mixture
Spread the coated vegetable and potato mixture evenly on the prepared baking sheet. Make sure they are in a single layer to allow for even roasting.
- 9
Roast in the oven
Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through to ensure even cooking, until the vegetables are tender and the potatoes are golden brown.
Serving
- 10
Cool and serve
Once roasted, remove the baking sheet from the oven and let it cool for a few minutes. Transfer the roasted veggies and potatoes to a serving platter and serve warm.
