Oven-Roasted Potatoes & Zucchini With Garlic

This simple yet flavorful dish highlights the natural sweetness of red-skin potatoes and fresh zucchini. The vegetables are tossed in a fragrant mixture of olive oil, minced garlic, and rosemary, then roasted until golden and crisp-edged. It&# 226;ÂÂs a versatile side dish that pairs beautifully with grilled chicken, fish, or as a hearty vegan main. Perfect for weeknight dinners, summer barbecues, or whenever you want a comforting, home-style meal that comes together with minimal effort.

Cooking Method: Baking, Roasting

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 146.6

Dietary: Gluten-free, Vegan, Vegetarian

Description

This simple yet flavorful dish highlights the natural sweetness of red-skin potatoes and fresh zucchini. The vegetables are tossed in a fragrant mixture of olive oil, minced garlic, and rosemary, then roasted until golden and crisp-edged. It&# 226;ÂÂs a versatile side dish that pairs beautifully with grilled chicken, fish, or as a hearty vegan main. Perfect for weeknight dinners, summer barbecues, or whenever you want a comforting, home-style meal that comes together with minimal effort.

Ingredients

7 md Red-skin potatoes; washed
2 md Zucchini
3 Cloves Garlic; peeled
1/2 cup Olive oil
2 sprigs Fresh rosemary (leaves only)
1/2 tsp Fine sea salt
Coarsely ground black pepper

Directions

1
Preheat oven to 350 degrees F (175 degrees C).
2
Cut potatoes into 1-inch-long chunks, about 1/2-inch thick.
3
Cut zucchini into 1-inch-long chunks, about 1/2-inch thick, and set aside covered with plastic wrap.
4
Mince garlic with rosemary leaves and sea salt until the mixture forms a coarse paste.
5
In a 14-by-9-inch baking dish, combine the garlic-rosemary paste with olive oil.
6
Add potatoes to the dish and toss well to coat evenly with the oil mixture.
7
Roast potatoes for 30 to 35 minutes, turning once or twice with a spatula to ensure even browning.
8
Add the zucchini to the baking dish and toss gently to combine with the potatoes.
9
Return the dish to the oven and roast for another 20 to 25 minutes, or until zucchini is tender but not mushy and potatoes are golden brown.
10
Sprinkle with coarsely ground black pepper and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 146.6kcal

% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 14.9mg1%
Total Carbohydrate 32.0g11%
Dietary Fiber 4.4g18%
Sugars 2.5g
Protein 4.2g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using dried rosemary, substitute 1 tablespoon for the 2 fresh sprigs.

For extra crispiness, ensure the potatoes are dry before tossing with oil and spread them in a single layer without overcrowding the pan.

Zucchini cooks faster than potatoes, so adding it halfway through prevents it from becoming soggy.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain texture.

Keywords: roasted potatoes, roasted zucchini, garlic vegetables, mediterranean side, vegan dinner, oven roasted veggies, rosemary potatoes, easy vegetarian meal, crispy potatoes, summer vegetables, healthy sides, garlic olive oil

Read it online: https://www.chefs-mate.com/recipe/oven-roasted-potatoes-zucchini-with-garlic/