This Roasted Pepper and Potato Medley is a vibrant, flavorful dish that brings together the earthy taste of potatoes and the sweetness of roasted peppers—perfect for a fulfilling dinner tonight!

1

Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). This will create a perfect roasting environment for the vegetables.

2

While the oven is heating, wash and chop the bell peppers into bite-sized pieces. Set them aside.

3

Next, wash the potatoes thoroughly and cut them into small cubes to ensure they cook evenly. The size should be about 1 inch.

4

In a large mixing bowl, combine the chopped bell peppers and diced potatoes.

5

Drizzle 3 tablespoons of olive oil over the vegetables, and add 3 minced garlic cloves, 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of rosemary. Mix well to ensure everything is coated evenly.

6

Spread the mixture on a baking sheet, ensuring the vegetables are in a single layer to roast properly.

7

Place the baking sheet in the preheated oven and roast for about 25 to 30 minutes, stirring once halfway through, until the potatoes are tender and the peppers are slightly caramelized.

8

Once cooked, remove from the oven and let it cool for a minute before serving. Enjoy your vibrant dish!

4

• Add a sprinkle of feta cheese before serving for a creamy touch.
• Incorporate zucchini or eggplant for added texture and flavor.
• Drizzle balsamic reduction over the top before serving for a sweet-tangy finish.

• Make sure you cut the potatoes and peppers into similar sizes for even cooking.
• Don't overcrowd the baking sheet; use two sheets if necessary for better roasting.
• Feel free to switch up the herbs based on your preference; thyme or oregano works wonderfully too!

• fat: 10g
• protein: 5g
• calories: 220
• carbohydrates: 30g

Rich in fiber and vitamins, this medley is a hearty addition to any meal, supporting digestive health and providing essential nutrients.

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