Roasted peppers, tomatoes and potatoes with olive oil
This roasted dish combines vibrant peppers, tomatoes, and potatoes, drizzled with olive oil for a delicious and healthy meal. It's simple to prepare and perfect as a side or a main course, with a hearty flavor enhanced by roasting.
Cook time 25 min
Prep time 10 min
Ingredients:
5 potatoes5 red peppers
5 green peppers
3 tomatoes
1 tbsp olive oil
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.
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.
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!
Roasted peppers, tomatoes and potatoes with olive oil FAQ:
The baking time is approximately 35-45 minutes at 400°F (200°C). The vegetables are done when the potatoes are tender and golden brown, and the peppers and tomatoes are soft and slightly caramelized.
The potatoes are done when they are tender and can be easily pierced with a fork. They should also be golden brown on the outside.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3-5 days. Reheat in the oven or microwave before serving.
A large baking tray is recommended to allow the vegetables to spread out in a single layer for even roasting. A tray measuring about 13x18 inches works well.
You can substitute olive oil with other oils like avocado oil or canola oil. However, keep in mind that the flavor may vary slightly depending on the oil used.
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.
Nutrition per serving
4 ServingsCalories 440kcal
Protein 13g
Carbohydrates 100g
Fiber 16g
Sugar 16g
Fat 4.67g
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