Sheet-Pan Potatoes with Vegetables
Potatoes, zucchini, bell pepper, cherry tomatoes, and red onion roast together on one tray, with feta added at the end. A hearty dinner with minimal cleanup.
- Time
- 40 min
- Serving
- 573 kcal
- Ingredients
- ≈ $3.83
- Protein
- 18 g
Ingredients
- 1 Potatoes≈ $2.19 per kg 220 g
- 2 Cherry tomatoespack 250 g ≈ $2.50 120 g
- 3 Zucchini≈ $3.00 per kg 120 g
- 4 Bell peppers≈ $6.00 per kg 90 g
- 5 Red onion≈ $3.00 per kg 50 g
- 6 Olive oil 12 ml
- 7 Garlic≈ $10.00 per kg 5 g
- 8 Dried oregano 2 g
- 9 Feta or brined cheesepack 200 g ≈ $3.00 70 g
- 10 Salt 2 g
- 11 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 425°F (220°C).
Cut potatoes1 into cubes and parboil for 8 minutes until slightly tender.
Chop zucchini3, bell4 pepper, and red5 onion into large chunks.
Toss vegetables with potatoes1, olive oil, grated garlic7, oregano, salt, and pepper.
Spread in a single layer on the tray and roast for 20 minutes.
Roast another 5 minutes until feta9 is warm and vegetables are tender with crisp edges.
Tips
- Why it works
- Parboil the potatoes so they don't burn in the oven and cook evenly inside. If left raw, they stay hard even after 25 minutes of baking.
- Substitutions
- Swap the feta for brynza, which won't melt and gives a sharper flavor. You can skip the cherry tomatoes and add 50 g of chopped canned tomatoes instead.
- Common mistakes
- If you don't add the feta at the end, it will burn or turn watery. You'll see black spots or a too soft, runny texture.
- Storing and reheating
- Keep in the fridge for 3 days. Reheat in the microwave for 2 minutes under a lid or in a pan for 5 minutes at 160 °C so it doesn't dry out.
- Serve with
- Serve with crusty wholemeal bread or a simple cucumber and vinegar salad if you want a quick dinner with few dishes.
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