Imagine transforming simple vegetables into a mouthwatering culinary journey with just one sheet pan and minimal effort! These Mediterranean Potatoes and Vegetables are not just a side dish, they're a flavor explosion waiting to happen in your kitchen. Perfect for busy home cooks who crave restaurant-quality taste without the complicated techniques, this recipe promises crispy potatoes, vibrant vegetables, and a burst of Mediterranean herbs that will transport your taste buds straight to the sunny coastlines of Greece and Italy.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 pound baby potatoes, halved
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large sheet pan with parchment paper or lightly grease with olive oil to prevent sticking.
- Wash the baby potatoes thoroughly and cut them in half lengthwise. Ensure they are roughly similar in size for even cooking.
- Slice the bell pepper into thin, uniform strips approximately 1/4 inch thick. Cut the zucchini into similar-sized half-moon slices.
- In a large mixing bowl, combine the halved potatoes, bell pepper slices, and zucchini pieces.
- Drizzle the olive oil over the vegetables. Sprinkle dried oregano, salt, and freshly ground black pepper. Toss everything together until the vegetables are evenly coated with oil and seasonings.
- Spread the seasoned vegetables in a single layer on the prepared sheet pan. Ensure they are not overcrowded to allow proper roasting and caramelization.
- Place the sheet pan in the preheated oven and roast for 25-30 minutes, stirring once halfway through cooking to ensure even browning.
- Check the potatoes for doneness by piercing with a fork. They should be golden brown and crispy on the outside, tender on the inside.
- Remove from the oven and let rest for 2-3 minutes before serving. Optionally, garnish with fresh herbs like parsley or basil.
Tips
- Size Matters: Cut your potatoes and vegetables into uniform pieces to ensure even cooking and perfect caramelization.
- Don't Overcrowd: Give your vegetables breathing room on the sheet pan. Overcrowding leads to steaming instead of roasting.
- High Heat is Key: A hot oven (425°F) creates those irresistible crispy edges and golden-brown surfaces.
- Olive Oil Coating: Ensure every piece is lightly but thoroughly coated for maximum flavor and crispiness.
- Midway Stir: Rotate your vegetables halfway through cooking to prevent burning and promote even browning.
- Fresh Herb Finish: A sprinkle of fresh parsley or basil just before serving can elevate the entire dish's flavor profile.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
