I hope you all had a fantastic weekend! Summer is definitely winding down over here (David and I go back to work this week) and I find myself clinging on to summer more than ever before. I absolutely love the relaxed schedules and warm weather that summer brings but I guess I am more hesitant to let it go because it means that there will be quite a bit of change in our house this Fall. Not that change is a bad thing, I’m actually coming to embrace and appreciate change…definitely not something I could have said of myself a few years ago.
The other day I was doing some meal planning and was looking for some more plant-based recipes to add to our meal plan that were easy to make. We gave this recipe a try last night and it was so good! One thing that I would do next time is double the sauce and either apply it a few minutes before the veggies are finished cooking or have some warmed up to drizzle over the fully cooked veg. This will definitely be a go-to meal in our house this Fall. Who doesn’t love a one-pan meal!
Roasted Potato Vegetable Salad
Ingredients
- 2 lbs baby red potatoes, halved
- 1 corn on the cob
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 green bell pepper, diced
- ½ teaspoon cumin
- ¼ teaspoon ancho chili pepper powder
- 1 tablespoon coarse salt
- 1 teaspoon pepper
- 1 tablespoon fresh dill, minced + extra roughly chopped to garnish
- Green onion, thinly sliced to garnish
- 3 tablespoons olive oil
Directions
- Preheat oven to 400˚F.
- Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, minced dill, and olive oil until coated on a roasting pan.
- Spread the vegetables out into a single layer.
- Put the pan on a middle rack in the oven and bake for 30 minutes.
- While veggies are roasting, slice the off the corn kernels.
- Remove the pan and add the corn to the pan.
- Put the pan back in the oven and cook for another 30 minutes, or until potatoes are tender.
- When the potatoes are tender enough to be pierced with a fork, remove the pan from the oven.
- Add the remaining fresh dill and green onion to garnish.
