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Oven-baked vegetables

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Ingredients for 4 servings:

  • 3 tbsp extra virgin olive oil, cold squeezed
  • 20 g butter
  • 600 g potatoes
  • 500 g zucchini
  • 300 g onion(s)
  • Salt
  • 1 sprig(s) rosemary, fresh (about 10 cm long) or 1/2 tsp dried

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Baked vegetables. A side dish for dishes with or without sauce.

Preheat the oven to 180°C. Add 3 tablespoons of olive oil and 20g of butter to a roasting pan and melt. Meanwhile, cut 600g of potatoes into bite-sized pieces. Add to the roasting pan, toss in the hot fat, and place in the oven for 15 minutes. Meanwhile, cut the zucchini into bite-sized cubes. Peel 300g of onions and cut each onion into 8 pieces. Remove the rosemary needles from the sprig. After 15 minutes, mix the zucchini and onion pieces into the potatoes. Season with salt and rosemary and roast for another 50-60 minutes, until the potatoes are browned, turning occasionally.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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