I’ll admit that I’m not the most organized homekeeper around. You won’t find my calendar blocks filled with tantalizing menus, and frankly, I’m more like to forget to take something out of the freezer than not. But sometimes I surprise myself with a vision that translates to a killer meal from the dregs of my pantry. The great thing about this recipe is that it totally works with old potatoes (the only kind we ever seem to have) and doesn’t take forever to cook (need a last minute meal fix?). In the summer, wrap it in a foil pack and throw it on the barbie.
Cut all your pieces aprox. the same size for even cooking. I used what I had on hand and that’s the beauty of this…don’t run out and buy anything, unless, of course, your cupboards are bare.
- 4-5 largish red potatoes (make sure you scrub the roots off), scrubbed and cut into 3/4 inch pieces
- 2 small, old and tough sweet potatoes, peeled and cut up
- 1 med. yellow oven, slightly shriveled (peel off the shriveled outer layers), cut up
- 2/3 of a large red bell pepper, seeded and cut up
- 8 oz. baby bella mushrooms, quartered
Toss all your veggies into a large bowl. Drizzle with olive oil (doesn’t need to be extra virgin as you will be roasting them). Sprinkle seasoning on to taste (I used a rosemary and garlic blend, you could use Italian seasoning, just salt and pepper, whatever floats your boat). Toss to coat. Spread out on a foil lined and non-stick sprayed 15x10ish jelly-roll type pan (you’d think the oil would keep them from sticking, but mine still did, so try some spray). Roast at 450 degrees for 15 minutes. Mix up with a spoon to turn it over. Roast for another 10 minutes. They are done when tender and starting to brown.
Transfer to a serving bowl. Add a couple handfuls of shredded cheese (not much, less than a cup, I used an Italian blend). Gently stir. Very tasty and very filling. Would be great with fish or chicken, but equally yummy on its own.
Yields about 6 very generous sides.
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