Roasted Red Potatoes & Veggie Medley

This side dish goes well with just about any meat or seafood entree.  I often cut potatoes and roast them in the oven or fry on the stove top in quarters or wedges with oil and rosemary. 

With garden veggies so available this year, I added some zucchini and chopped tomatoes.  It makes for a colorful dish of harvest veggies.

Any potatoes would work, too, but I happen to grow my own red potatoes in half barrel tubs.  And I'm always looking for way to use up zucchini besides using for a relish or bread.

Roasted Red Potatoes & Veggie Medley
4 medium red potatoes cut in 1/2 inch wedges
2 tsp. dried rosemary or fresh sprigs
salt and pepper to taste
1/2 cup olive oil
3 cloves of minced garlic, or 2 tsps. jarred minced garlic
1 cup of sliced zucchini, about 1/4 inch thick
1/2 cup chopped tomatoes
1/3 cup chopped green onions

Preheat oven to 400 degrees. Combine garlic, olive oil, salt, pepper and rosemary in a baking dish. Add potatoes and vegetables and coat well with mixture. Roast 30 - 35 minutes, turning potatoes once or twice lightly browning on all sides. 

Turn heat down to 325 and roast another 20 to 25 minutes, or until potatoes turn golden brown. Makes 4 - 6 servings.

Estimate cost: $2.00; .50 cents a serving or less.

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