I wrote this one up to send to a contest at AGardenPatch.com - the GrowBox makers. So I actually measured ingredients when I made this tonight.
Rosemary Roasted Potatoes and Vegetables
A harvest treat – great for leftover lunching, too. Use your favorite vegetables!
- 3 T olive oil
- 1 ¼ t salt
- 1 ½ t dried rosemary leaves (maybe 1 tsp ground rosemary)
- 1 ½ t fresh dill (½ tsp dried)
- ½ t paprika
- 2 t minced garlic (3 cloves)
- ½ c diced onion
Vegetables, cut into ¾ inch thick pieces:
- 2.5 lb potatoes, skin on (about 8 potatoes)
- 1 sweet red pepper
- 8 oz package fresh mushrooms, cleaned and quartered
- One or more of :
- 1 lb asparagus (pictured above)
- 2 small or 1 medium zucchini
- 1 small eggplant, peeled and cubed (about 1 ½ cups)
- 2 tomatoes
- or… what do you grow?
- grated mild cheddar
Preheat oven to 375°F.
Mix olive oil and seasonings in very large bowl. Clean and cut up potatoes and red pepper, add to olive oil mixture and stir to coat vegetables with oil. Spread oiled vegetables on large baking sheet with lip, trying to reserve all liquid in the bowl. To cook faster, or for more browning, use two large baking sheets. Place in oven for 20 minutes.
Clean and cut remaining vegetables. There is a basic problem here, in that all the vegetables cook faster than potatoes. The question is, how much faster? For most vegetables, you can cook them only half as long as the potatoes. Asparagus tips and mushrooms should be cooked no longer than 15 minutes. So, you’ll need to adjust times by how much cooking you want each vegetable to have.
After 20 minutes in the oven, stir potatoes and return to oven for another 10-15 minutes.
Add more tender vegetables on top. Return to oven for final 15 minutes.
Serve hot, optionally with grated cheddar.
Leftovers are good lukewarm or hot.