Roasted peppers, tomatoes and potatoes with olive oil
Discover the vibrant flavors of this simple roasted vegetable medley! Featuring perfectly seasoned potatoes, red and green peppers, and juicy tomatoes, all drizzled with olive oil for a healthy, delicious side dish. Ideal for any meal, this recipe is packed with nutrients and easy to prepare.
- 18 May 2024
- Cook time 25 min
- Prep time 10 min
- 4 Servings
- 5 Ingredients
Welcome to a healthy and delicious recipe for roasted peppers, tomatoes, and potatoes with olive oil. This dish is vibrant, easy to prepare, and perfect as a side or even a main course. With just a few simple ingredients—potatoes, red and green peppers, tomatoes, and olive oil—you can create a hearty meal that's packed with flavor and nutrients.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Potatoes: Wash and peel the potatoes. Cut them into even, bite-sized pieces.
- Peppers: Wash the red and green peppers. Remove the stems, seeds, and inner membranes. Cut them into strips or chunks as you prefer.
- Tomatoes: Wash the tomatoes. Cut them into wedges or large chunks.
- In a large mixing bowl, combine the potatoes, red peppers, green peppers, and tomatoes.
- Drizzle 1 tablespoon of olive oil over the vegetables. Toss them well to ensure all pieces are evenly coated with the oil.
- You may consider adding salt, pepper, garlic powder, or any other herbs and spices you like at this stage.
- Line a large baking tray with parchment paper or lightly oil it to prevent sticking.
- Spread the coated vegetables evenly on the tray in a single layer.
- Place the tray in the preheated oven.
- Roast for 35-45 minutes, or until the potatoes are tender and golden brown, and the peppers and tomatoes are soft and slightly caramelized. Stir halfway through the cooking time to ensure even roasting.
- Once roasted, remove the tray from the oven and let the vegetables cool slightly.
- Serve warm as a side dish to your main course or enjoy on their own.
Tips:
- Ensure all vegetables are cut into evenly-sized pieces to ensure uniform cooking.
- Preheat your oven to around 400°F (200°C) for best roasting results.
- Spread the vegetables in a single layer on the baking tray to allow for even roasting.
- Consider adding some herbs like rosemary or thyme for added flavor.
- Stir the vegetables halfway through the cooking process to achieve the best texture and flavor.
- Season the dish with salt and pepper to taste before and after roasting.
And there you have it! An easy yet flavorful roasted vegetable dish that's sure to please any crowd. The combination of roasted potatoes, peppers, and tomatoes, all lightly coated in olive oil, makes for a nutritious and delicious option. Enjoy your meal!
| Nutrition Facts | |
|---|---|
| Serving Size | 850 grams |
| Energy | |
| Calories 440kcal | 18% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 100g | 29% |
| Fiber 16g | 43% |
| Sugar 16g | 16% |
| Fat | |
| Fat 4.67g | 5% |
| Saturated 0.79g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 300ug | 33% |
| Choline 80mg | 14% |
| Vitamin B1 0.57mg | 48% |
| Vitamin B2 0.33mg | 26% |
| Vitamin B3 8mg | 48% |
| Vitamin B6 2.21mg | 130% |
| Vitamin B9 170ug | 42% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 410mg | 459% |
| Vitamin E 3.44mg | 23% |
| Vitamin K 36ug | 29% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.69mg | 0% |
| Iron, Fe 5mg | 47% |
| Magnesium, Mg 150mg | 35% |
| Phosphorus, P 350mg | 28% |
| Potassium, K 2750mg | 81% |
| Selenium, Se 1.99ug | 4% |
| Sodium, Na 44mg | 3% |
| Zinc, Zn 2.11mg | 19% |
| Water | |
| Water 730g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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