Roasted Vegetables… For Breakfast!
I have been on a roasted veggies kick. I can’t help it. I know I have posted the pasta dish, but this one has potatoes and is perfect along side some eggs and smoked sausage. You could make it a bowl if you want.. add some cheese, add some other meats (or a different meat)… very versatile.
Michigan Ingredients: Green Pepper and Zucchini.
Some dear friends of ours dropped off some veggies recently and let me tell you… nothing says love like fresh produce!
Chop your peppers, line them up in rainbow fashion. You must do this as it looks so pretty. Some call it obsessive compulsive, I like to call it organized (ha ha ha).
Chop your zucchini and potatoes. I would recommend chopping your potatoes on the smaller size as potatoes are super hearty and take a bit longer to roast…. but if they are smaller, they roast faster. You don’t want to have potatoes that have that “raw” taste.
Place all veggies in a bowl and add about 1/2-1 tablespoon of olive oil and the seasonings I used (you can season however you wish….) this time were onion powder, garlic salt, and lemon pepper.
“The colors spike… the colors!” Who can name that commercial from the 90’s? Look at how beautiful that is. It is like a colorful, healthy heaven! I could eat this every day and be content. Talk about getting your rainbow of foods for the day. ANYWAYS….. Line a cookie sheet with aluminum foil and spread the veggies out evenly in a single layer.
Preheat your oven to 425 degrees and roast for 30-35 minutes (or longer, depending on how “roasted” you want your veggies to be). You can roast these a bit longer, but I wanted my daughter to eat these as it is all about sacrifices we were eating breakfast for dinner solo one evening (and I wanted to include a vegetable). Don’t you love having breakfast for dinner? We’ve been having them a lot this summer. Side note: She ate everything but the potatoes and a couple of zucchini pieces (and the sausage as she is going through a “I don’t want to eat meat” phase).
This is a great side dish for anything, but particularly when it’s breakfast for dinner. Get those veggies in people!!! It’s the summer and produce is booming in Michigan. Go and support your local farmers market 🙂
- 1 Red Bell Pepper
- 1 Orange Bell Pepper
- 1 Yellow Bell Pepper
- 1 Green Bell Pepper
- 1 Zucchini (medium sized)
- 1-2 Red Potatoes
- ½ to 1 tablespoon of Olive Oil
- ½ teaspoon Onion Powder
- ¼ teaspoon Garlic Salt
- ¼ to ½ teaspoon of Lemon Pepper
- salt and pepper to taste if needed
- Core and chop your peppers and zucchini to 1 inch sized pieces.
- Chop your potatoes into smaller sized pieces (so that they cook and are not raw while the other veggies are completely roasted).
- Mix all veggies in a bowl with olive oil and seasonings.
- Line a cookie sheet with aluminum foil and spread veggies out into an even layer.
- Preheat your oven to 425 degrees and roast for 30-35 minutes (or longer, depending on how "roasted" you want your veggies to be).