This is a great side dish that I make often. What’s great about it is that you can adapt it to your own tastes. In the mood for spicy? Add some cayenne. Or do what I often do and add more garlic!
This is healthy and delicious and goes with just about everything!
Zucchini, Peppers & Potato Bake
3 potatoes (about 1 1/2 lbs), cut into bite size pieces
1 zucchini (about 1 lb), quartered and cut into bite sized chunks
1 onion (I didn’t use this but I usually do), chopped in large chunks
1 red pepper, seeded and chopped
2 cloves garlic, pressed or minced
1/3 cup bread crumbs (I used garlic and herb)
2 tbsp. olive oil1/2 tsp. paprika
Salt and pepper, to taste
1 zucchini (about 1 lb), quartered and cut into bite sized chunks
1 onion (I didn’t use this but I usually do), chopped in large chunks
1 red pepper, seeded and chopped
2 cloves garlic, pressed or minced
1/3 cup bread crumbs (I used garlic and herb)
2 tbsp. olive oil1/2 tsp. paprika
Salt and pepper, to taste
Toss together veggies in a bowl, drizzle with olive oil and toss with bread crumbs. Season with paprika, salt and pepper. Put on a baking sheet covered with cooking spray and cook in a 400 degree oven for about 1 hour or 1 1/4 hours. Stirring occasionally until potatoes are tender and lightly brown. You may need to adjust cooking time depending how done you want your veggies.
Total calories = 1170
6 servings = 195 calories
1 Orange Chipotle Rib + Zucchini, Peppers & Potato Bake = 595 calorie dinner
Hey, that food looks great! definitely a good idea.
I always do vegetarian lunches – this would be perfect especially with some mushrooms added to the veggie mix 🙂
That looks so good!
Debbi this is such a perfect dish; I love to find something like this for an weekend meal for 2; thank you.
Great recipe…love those stand-by side dishes.
All my favorite things in one baking dish!!! YUM!