YOUR SOLIN GENERATED RECIPE
Roasted Potato and Mixed Vegetable Bowl with Herb Dressing
Oven-roasted red potatoes and seasonal vegetables tossed in a bright lemon-herb vinaigrette, finished with a sprinkle of fragrant fresh parsley.
INGREDIENTS
110g Red Potato, cubed
50g Zucchini, sliced
40g Red Bell Pepper, chopped
10g Extra Virgin Olive Oil
10g Fresh Lemon Juice
Dried oregano, salt, and black pepper to taste
Fresh parsley for garnish
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Toss the cubed red potatoes with half of the olive oil, dried oregano, salt, and pepper.
Spread the potatoes on the baking sheet and roast for 15 minutes.
Add the sliced zucchini and red bell peppers to the sheet, tossing with the remaining oil and a bit more seasoning.
Return to the oven and roast for another 15-20 minutes until the potatoes are tender and the edges are slightly golden.
Whisk the lemon juice with a pinch of salt and pepper in a small bowl.
Transfer the roasted vegetables to a bowl, drizzle with the lemon dressing, and garnish with fresh parsley before serving.