Wisconsin Potato and Vegetable Growers Association

Roasted Potato and Summer Vegetable Mélange

Posted October 1st, 2014

Roasted Potato and Summer Vegetable Mélange
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Servings Prep Time
6 20 min
Cook Time Passive Time
40 min 1 min
Servings Prep Time
6 20 min
Cook Time Passive Time
40 min 1 min
Roasted Potato and Summer Vegetable Mélange
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 20 min
Cook Time Passive Time
40 min 1 min
Servings Prep Time
6 20 min
Cook Time Passive Time
40 min 1 min
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 400 degrees F. Spray a 10” X 14” ceramic baking dish with cooking spray. Alternately, spread baking dish with 2 teaspoons olive oil. Mix together potatoes, yellow pepper, zucchini, yellow squash, onion, corn, sundried tomatoes, shallot, chives, thyme, pepper and salt in a large bowl. Drizzle with oil, mix together and add to prepared baking dish. Bake for 40 minutes, stirring every 10 minutes.
  2. Remove from oven, cool for 5 minutes and stir in basil. Serve warm or at room temperature.
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