Roasted Zucchini and Red Potatoes
Roasted Zucchini and Red Potatoes

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, roasted zucchini and red potatoes. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Chop red potatoes into quarter 's. Lightly seasoned potatoes, zucchini, and red bell pepper are baked together in this easy side dish. In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil.

Roasted Zucchini and Red Potatoes is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Roasted Zucchini and Red Potatoes is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook roasted zucchini and red potatoes using 7 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Roasted Zucchini and Red Potatoes:
  1. Prepare 6 baby red potatoes
  2. Prepare 2 medium zucchini
  3. Get 1 tbsp olive oil, extra virgin
  4. Make ready 2 tbsp unsalted butter, melted
  5. Make ready 1/2 tsp garlic salt
  6. Get 1/2 tsp dry basil
  7. Make ready 1/4 tsp cayenne pepper

Oven Roasted Potatoes and VegetablesFoodySchmoody. zesty Italian dressing, small red potatoes. Great recipe for Roasted Zucchini and Red Potatoes. Serve the chicken with its built-in side of. I just can't explain to you how good Roasted Vegetables are such as Zucchini, Broccoli and Potatoes and they are so easy.

Instructions to make Roasted Zucchini and Red Potatoes:
  1. Chop red potatoes into quarter's.
  2. Cut the ends of the zucchini off and chop zucchini into half moons about 1/2 inch thick.
  3. In a small bowl mix together below seasonings.
  4. Preheat oven to 450 degree's
  5. Using a large pot, in salted water, boil red potatoes for 5-10 minutes until fork tender.
  6. Drain potatoes and spread on baking sheet with chopped zucchini.
  7. Mix melted butter and olive oil together and drizzle over potatoes and zucchini.
  8. Take the bowl of mix seasoning and using a pinch at a time, sprinkle seasoning mix over potatoes and zucchini.
  9. Place in oven and roast for 20 minutes.
  10. Turn on broil and broil (7 inches below coil) for 10 minutes.
  11. let cool for 3 minutes and serve!

Just put them in your roasting pan. Place the potatoes, zucchini, carrots, red pepper rings, wine, and bay leaf in the slow cooker. Place beef and vegetables on a warm platter and keep warm. Strain the liquids into a saucepan and place over. Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.

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