Roasted Potato Vegetable Medley Recipe


A great side dish for any meal accompaniment, I especially like this with grilled fish or chicken. Roasted potatoes are awesome my yourself but this Roasted potato medley is over the top delicious with any meal.
The Italian bread crumbs enhance the flavors of these vegetables, of course you can use any kind you like fresh.



 Roasted Potato Vegetable Medley Recipe

2 potatoes sliced in thick round
2 tomatoes sliced thick
2 bell pepper sliced in half cleaned
1 head of broccoli florets cut up and cleaned
extra virgin olive oil
grating cheese
1 teaspoon oregano and parsley fresh or dried
3 cloves minced garlic
Italian flavored bread crumbs
salt, pepper, cayenne to taste
Add the sliced vegetables in a large bowl. Drizzle olive oil around 1/4 cup, add the garlic. Mix together then add the herbs toss together.

Spread onto a parchment lined cookie sheet. Sprinkle generously with grating cheese on top of each vegetable. Last sprinkle with the bread crumbs and drizzle any oil left in the bowl, just a few more tablespoons then the salt, pepper to taste.

Bake in a hot oven around 400 degrees until potatoes are crisp and browned. Serve hot and garnish with fresh basil if you have it.

Optional suggestions: eggplant, zucchini, mushrooms, string beans, onions, cauliflower, raw spinach leaves, sweet potatoes.



1 comment:

  1. How delicious! When I roast cauliflower, I always add bread crumbs and parm. I love that you used more veggies and tomatoes!

    ReplyDelete

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