I wanted some vegetables for tonight’s grilled chicken, but I only had cherry tomatoes in the fridge and half a pepper, so that wasn’t going to amount to much. I also saw that I had a mix of Tri Color Baby Potatoes, and realized that that was going to be more than enough! I spread each vegetable on a baking dish, separately, so that after they were cooked, each of us could reach our favorite parts.
Although I used cherry tomatoes and peppers, I bet it would turn out equally scrumptious with mushrooms, eggplant and even asparagus. It’s super easy and super delicious!
- Tri-Color Baby Potato mix, cut in four – don’t peel them!
- Sliced onion
- Sliced red pepper
- Cherry tomatoes, halved
- 3 cloves of garlic minced
- Greek Extra Virgin Olive Oil
Preheat oven to 375 degrees F (190 degrees C).
Apply parchment paper on a large baking dish and arrange vegetables. Salt potatoes to taste, add garlic, and generously add olive oil on top of all the vegetables. After about 20 minutes, rotate dish and continue to bake for another 20 minutes or until potatoes are tender.