This was originally vegan but I added feta cheese, so it’s vegetarian, but it would be good with bacon in (what wouldn’t, unless you keep kosher or halal?).
I got this recipe from our #2 Daughter, but I don’t know where she got it.
Roasted Potato Vegetable Salad
- 2 lbs baby potatoes halved or quartered
- 2 corns on the cob, husk on
- 1 orange or yellow bell pepper, diced
- 3/4 Tbsp coarse grind salt
- 1 tsp coarse grind pepper
- 1 tsp smoked paprika
- green onion, sliced to garnish
- 3 Tbsp olive oil 1 avocado, ripe, diced
(I just used 1 pound of potatoes, didn’t use the green onion, and added pearl onions and garlic cloves to the veg. Since Charlie doesn’t like pepper, I added that to mine at the table. I also couldn’t find corn on the cob, so I used husked corn and wrapped each cob in foil, instead.)
Preheat oven to 400F.
Toss potatoes, bell pepper, salt, pepper, paprika, and olive oil until coated. Spread all out in single layer into baking pan(s), leaving an empty space for the corn. Place the corn on the cob, husks on, in the empty space
Put the pan(s) in the middle rack of the oven and bake for 30 minutes. Remove the corn and set aside. Put pan(s) back in oven and cook potato/veg mix another 30 minutes or until potatoes are tender and browned.
While potatoes cook, remove husks from corn and slice kernels off the cob. When potatoes are tender, remove from oven, stir in corn kernels and sprinkle green onion on top. Top with avocado just before serving.
I stirred the avocado in and let it heat up with the warmth of the veg, then sprinkled feta cheese on top.
I’m posting at Fatal Foodies today about home-made miso soup.
A WRITING PROMPT FROM ME TO YOU: Write something with vegetables in it.