Roasted zucchini and potatoes
This is a simple but delicious side that goes well with meat, fish or vegan dishes, and is such a classic. Most of the time is spent in the oven and it has minimal ingredients. Serves 3-4.
Servings: 3 servings
Ingredients
- 1.5 lbs potatoes cut into halves or quarters if required
- ½ large zucchini sliced
- 2 tablespoon olive oil
- 4-5 thyme sprigs
- 1 green onion optional, sliced
- parsley optional, to garnish
Instructions
- Add the potatoes to boiling water (lightly salted). Reduce to a light simmer, cover and cook for 10 minutes.
- Preheat the oven to 200C. Pour the oil into your roasting tray and heat in the oven for 4-5 minutes.
- Add the potatoes to the roasting tray, and move around to coat in the oil. Roast for 25 minutes. Then add the zucchini and thyme and roast for a further 15-20 minutes or until the potatoes and zucchini are fully cooked through.
- Plate up in your serving dish, scatter on the green onion (if using) and sprinkle over some parsley.
Notes
- It's important to first parboil the potatoes, as roasting without this step would take far longer.
- Make sure to heat the roasting tray for at least a few minutes before adding the potatoes.
- Check the potatoes are fork tender, and roast for a few more minutes if required.
- green onion / spring onion is not rated on the SIGHI list.