Zutaten für Roasted Garden Harvest Casserole With Red Potatoes
- Red Bliss Potatoes
- Broccoli Florets
- 2 medium zucchini, sliced into 1/2-inch thick coins
- Lemon
- Worcestershire Sauce
- Garlic Cloves
- Italian Seasoning
- Kosher Salt
- Pepper
- 2 tablespoons olive oil
- Red Pepper Flakes
- Parmesan Cheese
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Zubereitung von Roasted Garden Harvest Casserole With Red Potatoes
- Preheat oven to 400°F (200°C).
- Wash and chop the red potatoes into 8ths, broccoli into florets, and zucchini into 1/2-inch thick coins.
- In a large bowl, combine the potatoes, broccoli, zucchini, and your chosen vegetables (see substitutions below).
- Add 2 tablespoons olive oil, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
- Spread the vegetable mixture in a single layer in a large baking dish.
- Roast for 40-45 minutes, or until the potatoes are tender and slightly browned.
- If using cherry tomatoes, add them to the casserole during the last 10 minutes of cooking for added color and freshness.
- Remove from oven and let cool slightly before serving. Garnish with fresh herbs, if desired.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
12g
Fat
7g
Carbs
6g
