I gave the potatoes a decent cook in a skillet to ensure they cooked through in the oven while I chopped up the rest of the veggies. Being lazy, I simply put everything onto a sheet pan lined with foil, drizzled the oil, vinegar and herbs on top, mixed well with clean hands and popped it into the oven. I kept an eye on it and gave it a stir about 20 minutes into the cooking time and just watched it from there, making sure it didn't burn. Used those little yellow & green zucchini/squash thingies, red onion, four smaller Yukon gold potatoes and one package of precut butternut squash. I didn't have fresh herbs and didn't feel like buying fresh so just used herbes de provence, salt and fresh ground black pepper. Easy and amazingly delicious ~ it was our main course. Will definitely be making again, with mushrooms added.
Was this review helpful?
2 users found this review helpful
I gave the potatoes a decent cook in a skillet to ensure they cooked through in the oven while...