Roasted Potatoes and Zucchini

Name: Roasted Potatoes and Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb baby potatoes, unpeeled and halved (I used multi colored); 2 medium zucchini halved lengthwise, then sliced in 1/2 inch moon slices; 4 tbsp olive oil; 1 tsp Italian seasoning (I love pinch of Italian); 1 1/2 tsp dried parsley; 1/2 tsp garlic powder; 1 tsp Johnny's seasoning pepper blend; 1/2 tsp salt; 2 tbsp fresh chopped parsley

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Author : The Menu Maid

herbs roasted potatoes vegetables

Ingredients

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1 lb baby potatoes, unpeeled and halved (I used multi colored)2 medium zucchini halved lengthwise, then sliced in 1/2 inch moon slices4 tbsp olive oil1 tsp Italian seasoning (I love pinch of Italian)1 1/2 tsp dried parsley1/2 tsp garlic powder1 tsp Johnny's seasoning pepper blend1/2 tsp salt2 tbsp fresh chopped parsley

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Instructions

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Step 1

Combine seasonings in small bowl.

Step 2

Add halved potatoes to a medium bowl along with 2 tablespoons of olive oil and half of the seasonings. Toss to combine.

Step 3

Place potatoes in a single layer on prepared sheet pan and roast for 15 minutes in pre-heated oven. Turn and roast another 10 minutes.

Step 4

While potatoes roast, add zucchini to a medium bowl and combine the remaining 2 tablespoons of oil along with the remaining seasoning; toss to coat well.

Step 5

After potatoes have roasted on both sides push to one side of the sheet pan. Add zucchini in a single layer on opposite side of the pan. Place back in the oven and turn oven heat up to 450°. Roast for 10 minutes or until zucchini is slightly caramelized. Timing will vary depending on oven. Check every 2-3 minutes after the first 10 minutes. You want the zucchini to still hold its shape and not be mushy.

Step 6

Sprinkle veggies with fresh parsley, toss and serve immediately.