I could eat a whole plate of oven roasted vegetables and call it 'dinner'. Couldn't you? The other night, I had a icebox full of leftovers that didn't quite go together, like leftover stir-fry veggies, baked yellow squash, and pinto beans. It didn't help that I had a hankering for fried potatoes. That's when I got the idear to roast up some spuds and the last green bell pepper and add them to the buffet of reheated leftover vegetables. We had a veggie-palooza! Everything got eaten up and the icebox was empty and ready for my next grocery shop. I just love it when a plan comes together. ;D
ROASTED BELL PEPPER and POTATOES for 3
- green bell pepper, cut into 1 inch pieces
- 1 large yellow or white potato, cut into 1 inch chunks
- 1 teaspoon oil
- course salt and ground pepper
Heat oven to 425ºF degrees.
On a large sheet pan, drizzle enough oil to coat bell pepper and potato chunks. Use clean hands to toss the vegetables well and coat the sheet pan, too. Spread vegetables in a single layer. Season generously with salt and pepper.
Bake for 25 to 35 minutes, until all the vegetables are tender. Midway through roasting, turn the veggies once with a metal spatula. Potatoes will have a crispy outside and remain creamy, soft on the inside.