Wisconsin Potato and Vegetable Growers Association

Roasted Potato and Summer Vegetable Mélange

Roasted Potato and Summer Vegetable Mélange

5 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr 1 min
Course Side Dish
Servings 6
Calories 93 kcal


  • 2 teaspoons Cooking spray orolive oil
  • 2 Russet potatoes* washed and diced 1”
  • 1 large yellow pepper quartered, seeded and sliced 1/2”
  • 2 medium zucchini halved lengthwise and sliced 1/2
  • 1 medium yellow squash halved lengthwise and sliced 1/2”
  • 1 medium Vidalia onion halved lengthwise and sliced 1/2”
  • 2 ears fresh corn cut from the cob
  • 1 3 oz. pkg. moist-style julienne-cut sundried tomatoes
  • 1 shallot halved lengthwise and sliced
  • 1/4 cup chopped fresh chives
  • 1 tablespoon finely chopped fresh thyme
  • 1 1/2 teaspoons coarse black pepper
  • 1 teaspoon Sea salt
  • 1 tablespoon extra virgin olive oil
  • 1/3 cup chiffonade fresh basil


  • 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.
  • Remove from oven, cool for 5 minutes and stir in basil. Serve warm or at room temperature.


Calories: 93kcalCarbohydrates: 14gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 393mgPotassium: 310mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 4mgCalcium: 11mgIron: 1mg
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