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

Roasted Vegetables... For Breakfast!

 

Author:

Michigan from Scratch

Recipe type: Side Dish

Serves: 4

Prep time: 20 mins

Cook time: 35 mins

Total time: 55 mins

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Roasted Vegetables that you can eat with any meal, even breakfast!!

Ingredients

• 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

Instructions

1. Core and chop your peppers and zucchini to 1 inch sized pieces.
2. Chop your potatoes into smaller sized pieces (so that they cook and are not raw while the other veggies are completely roasted).
3. Mix all veggies in a bowl with olive oil and seasonings.
4. Line a cookie sheet with aluminum foil and spread veggies out into an even layer.
5. Preheat your oven to 425 degrees and roast for 30-35 minutes (or longer, depending on how "roasted" you want your veggies to be).

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Red potatoes… seriously how versatile are they? Potatoes in general…. These are potatoes that you can make anywhere… anytime.  My family starting making these on the grill when the power was out  (for a few days) and we needed to make a side dish. You can dice your potatoes, you can slice your potatoes, you can chop your potatoes… you can make the potatoes any shape you want.

This is an embarrassingly simple dish. Red potatoes, onion, garlic, butter, and parsley (and of course salt and pepper).

Michigan Ingredient: Meijer butter

I know… I know… stretching it a bit are we? The potatoes were on sale, and I checked and they were not Michigan potatoes…

Scrub your potatoes clean so that you don’t have to peel them. Plus…. the peel has nutrients that people just simply throw away.

Chop your potatoes somewhat on the smaller side to speed up the cooking process so that you can cook the potatoes on the grill. THAT’S RIGHT… the grill Again, you can make the potatoes any shape, just keep in mind that the shape and size varies the cooking time.

Dice your onions. I believe that if you “chop,” that signifies that the pieces are bigger and when you “dice,” the pieces are smaller.  Fun with words everyone.  (ha)

Smash your garlic…

and mince. You can use one of those fancy tools, but again… I don’t have that tool. There’s no need. I firmly believe what Alton Brown is always saying… why have a specialty tool when you can use something in your kitchen that you already have, and also.. most times the specialty tool can only do one job.

Take some aluminum foil  (eye ball how much you think you need) and make sure you spray it with non-stick cooking spray to prevent sticking. Place your potatoes down, onions and garlic on top, and take 4 tablespoons of butter (you can use more if you want, but the general rule is one tablespoon per potato) and cut each tablespoon in half and place over the potatoes. Season with parsley and salt and pepper.

Squeeze your foil tight, realize that you need more foil … and get more foil..

Wrap the potatoes tight and place on the grill.

You can cook these potatoes on the grill, in the oven, or even on a campfire while you are camping. Again, versatility is what makes these potatoes so great!!

Sprinkle with a little bit more parsley for color and voila! Red potatoes on the grill. You can serve these potatoes with anything… eggs, burgers, hot dogs, steaks… anything. And the leftovers are just as good. I would recommend pan frying them (or you can place on a campfire the next day) the next morning for breakfast.

Red Potatoes

 

Author:

Michigan from Scratch

Recipe type: Side Dish

Serves: 4-5

Prep time: 15 mins

Cook time: 40 mins

Total time: 55 mins

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A versatile red potato recipe that can be cooked on the grill, in the oven, or on a campfire.

Ingredients

• 4 Red Potatoes
• 4 tablespoons of Butter
• 1 Medium Onion, diced
• 3-4 Cloves of Garlic, minced
• Parsley
• Salt and Pepper

Instructions

1. Scrub your potatoes clean under semi-cool water.
2. Cut your potatoes into whatever shape you desire (slice, diced, chopped, etc.)
3. Dice your onion and mince your garlic.
4. Take aluminum foil and spray with non-stick cooking spray. Place your potatoes down on the foil, then your onions and garlic.
5. Cut each tablespoon of butter in half, and place on top of the potatoes.
6. Season with salt and pepper and parsley. You can use as little or as much.
7. Squeeze your potatoes tight in the aluminum foil and use more foil if need be.
8. Place your potatoes on the grill, or in the oven, or over a campfire for about 30-45 minutes until potatoes are cooked/softened.
9. Once cooked, adjust any seasonings you may need to to taste.

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