Herb Roasted Zucchini and Potatoes
Herb Roasted Zucchini and Potatoes, a simple baked vegetable combination of zucchini and sliced potatoes with garlic and fresh herbs. Easy and flavorful!
Ingredients
- 4 medium zucchini
- 1 pound potatoes red, new, or fingerling
- 1 tablespoon olive oil
- 2 cloves garlic sliced
- ¼ cup fresh herbs or 2 tablespoons dried herbs
- 1 pinch salt and pepper
Instructions
- Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Cut potatoes into 1 inch pieces so they are similarly sized to zucchini.
- Season vegetables: Place sliced zucchini and potatoes on a sheet pan and combine with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any dried or fresh herbs.
- Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 40 minutes. At about 20 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.
Notes
- Tools needed: sheet pan, knife set, cutting board
- Prep ahead: Wash and cut vegetables in advance to reduce prep time before cooking.
- Leftovers and storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted zucchini and potatoes recipe is a good source of fiber, vitamin A, vitamin C, and potassium.
Nutrition
Serving: 1servingCalories: 155kcalCarbohydrates: 27gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 35mgPotassium: 1016mgFiber: 5gSugar: 6gVitamin A: 710IUVitamin C: 63mgCalcium: 53mgIron: 2mg
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