Wednesday, May 2, 2012

Oven Roasted Zucchini and Fingerling Potatoes

I have to say I like dishes that are a two for one value. Meaning I am getting my vegetable and side dish all in one. And the kicker is that I really am doing no work by roasting them. Roasting happens to be my all time favorite way to cook vegetables. Any Vegetable for that fact. I feel like I am eating something very naughty when I roast it. And most of the time it is just brussel sprouts or cauliflower but by roasting it it gets that fried taste and cures any craving for junk food. Tonight's dish takes little effort and only a couple ingredients. I like to buy the green onion and ranch mixes when they go on sale. The are high in sodium so I don't use the whole package and do not salt the veggies when using them but they are great for roasted vegetables, pot roasts or even mashed potatoes (what isnt good in mashed potatoes?)

Oven Roasted Zucchini and Fingerling Roasted Potatoes

3 small zucchinis
1 bag of fingerling potatoes
olive oil
1/2 package (or less) green onion dip mix

Cut the zucchini to the same size the potatoes are in wedges. Then cut the potatoes into quarters long way (creating wedges)

Drizzle the olive oil over the potatoes and zucchini, I like to toss with my hands then sprinkle the green onion mix over.
Roast in a pre heated 400 degree oven for about 20 minutes flipping half way. My time may be of from your oven. My oven is a dinosaur after all so adjust your time accordingly
Add to your DINNER!!!


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