Roasted Potatoes, Greens, Pepper, and Cherry Tomatoes

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Please, please, please cook your vegetables the minute you bring them home or you’ll forget about them and you’ll continuously buy take out because you are too tired to even fry an egg. The asparagus you see in the picture above almost ended up in the garbage! See how I sliced the tops to create spears. This recipe is a little tedious, but the flavor of these boring vegetables is awakened when they all combine.

 

INGREDIENTS:

3 cloves of garlic (smashed with a knife/peeled/sliced thinly)

1 pound green beans (one end trimmed)

1 tsp. Italian seasoning

1-2 pounds potatoes (washed/brushed/cubed)

2 tbsp. Avocado oil

few sprigs of washed scallions and cilantro (chopped)

I container cherry tomatoes (washed and cut in halves)

a bag of asparagus (washed/drained/tough ends cut out)

 

PROCEDURE:

1. Boil salted water and put in washed and drained green beans for 2 minutes then place the asparagus and cook for 3 more minutes. Drain and plunge  the greens  into iced cold water, replace now warm water with more iced cold water, drain on a colander. Pat dry with kitchen towel.

2. In a huge bowl, put a tablespoon of avocado oil, place the quartered red potatoes, coat the potatoes with oil and sprinkle salt and pepper and toss the potatoes again.

3. Pre-heat oven to 375º F, spray the wide baking tray or sheet with Pam spray, scatter the coated potatoes in the tray and roast until tender for approximately 45 minutes.

4. In the meantime, use the same huge container in which you coated the potatoes, Pour in a tablespoon of avocado oil, toss the garlic, green beans, asparagus, cubed colored bell peppers, cherry tomatoes, chopped scallions, cilantro, and Italian seasoning. Lastly, sprinkle salt and pepper and toss until all the vegetables are fully coated.

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5.At the last remaining 10 minutes of baking the potatoes, take  out the tray with potatoes and pour the coated vegetables and roast for the last 8 minutes or until the cherry tomatoes break down. Serve immediately while still hot.

 

I hope you all enjoy this recipe that makes use of vegetables that on their own are seemingly mundane.

-Peaches, Masarap!!

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