My friend Kayla sent me this recipe a few months ago. Once I made it, I was kicking myself for not making it sooner! It was really easy and tasted amazing. I served it with a sweet pork tenderloin (recipe coming soon, I hope). The leftover veggies were really good with eggs and sausage the next morning. This wasn't the most kid-friendly side dish for my kids. My daughter loved the purple potatoes and my son ate enough bell peppers to get a second serving of pork. My kids tend to me more into broccoli, carrots, spinach (my son), corn, peas, sweet potato, winter squash, and green beans. This was the perfect side dish for my husband and I- especially since everything except for the purple potatoes is in season in Florida right now, so it was cheap and really fresh. The original recipe called for vidallia onions. I accidentally left them out and thought it turned out great without them. I may add cauliflower next time since I've recently discovered how amazing roasted cauliflower is! The biggest change I made from the original recipe was the cooking time. It called for cooking everything together for 40 - 45 minutes. I knew that in my oven the peppers would burn and the squash would be "mushy." Since we prefer crisp peppers and squash, I changed the cooking time a little bit. I will definitely make this again while these veggies are cheap and in season!
Serves 3 adults
1 red bell pepper
1 orange bell pepper
1 yellow squash
4 – 6 small purple potatoes (I used what was in a bag of mixed potatoes)
1) Heat oven to 400.
2) Quarter the small potatoes and cut other veggies to roughly the same size.
3) Toss the potatoes in about 1 tablespoon of olive oil and season generously with seasoned salt. Bake for 15 minutes.
4) Add remaining vegetables, 1 more tablespoon of olive oil, and season with more seasoned salt. Bake for 15 minutes.