Sheet-Pan Potatoes with Vegetables

1. 1 Potatoes≈ $2.15 per kg 220 g
2. 2 Cherry tomatoespack 250 g ≈ $2.50 120 g
3. 3 Zucchini≈ $3.00 per kg 120 g
4. 4 Bell peppers≈ $6.00 per kg 90 g
5. 5 Red onion≈ $3.00 per kg 50 g
6. 6 Olive oil 12 ml
7. 7 Garlic≈ $10.00 per kg 5 g
8. 8 Dried oregano 2 g
9. 9 Feta or brined cheesepack 200 g ≈ $3.00 70 g
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 425°F (220°C).

2. Cut potatoes¹ into cubes and parboil for 8 minutes until slightly tender.

3. Chop zucchini³, bell⁴ pepper, and red⁵ onion into large chunks.

4. Toss vegetables with potatoes¹, olive oil, grated garlic⁷, oregano, salt, and pepper.

5. Spread in a single layer on the tray and roast for 20 minutes.

6. Add cherry² tomatoes and crumbled feta⁹.

7. Roast another 5 minutes until feta⁹ is warm and vegetables are tender with crisp edges.