Friday, March 27, 2015

Roasted potatoes, tomatoes and zucchini

This is my new favourite way to do veggies at dinnertime. These roasted vegetables go well with roasted chicken thighs or meatloaf.

Roasted potatoes, tomatoes and zucchini

two handfuls fingerling potatoes, halved
one pint of cherry or grape tomatoes, whole
4 sprigs thyme
one zucchini, cut into coins
1/4 tsp salt
1/4 tsp black pepper
2 Tbsp olive oil

Combine all ingredients on a baking tray, drizzle over the olive oil and sprinkle over the salt and pepper. Mix everything together with your hands. Roast in a 425 degree F oven for 25 minutes.


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