Flavorful Baked Potatoes, Green Beans, Peppers & Cherry Tomatoes w/ Garlic, Cilantro & Rosemary

Hey, guys and gals! Are you getting excited with the Thanksgiving holiday coming  soon next month? I got you covered and you can practice preparing this side and people who hate eating vegetables will definitely eat these flavorful vegetables. So, let’s gather our ingredients now and check out the picture below.

INGREDIENTS:

8 pieces small red potatoes

8 pieces small yellow potatoes

1/2 pound green beans, (trimmed)

1/2 of 10-ounce container mixed cherry tomatoes, (halved)

4 cloves garlic, (minced)

1/4 cup each of fresh chopped rosemary, cilantro and scallions

1/2 piece each of a red and yellow bell pepper, (seeded and cubed)

2 Tbsp. olive oil, (divided)

Pam vegetable oil spray

1/2 tsp. ground black pepper

3/4 tsp. Himalayan pink salt

PROCEDURE:

1. Cook green beans in a saucepan of boiling water for 3 minutes, then plunge in an iced cold water, drain and pat dry, set aside.

2. Wash and brush all the remaining  vegetables, drain and pat dry. Cut the potatoes in halves, put in a huge glass tray, add 1 tablespoon of oil, sprinkle pepper and  Himalayan pink salt, minced garlic and 1/2 of the chopped rosemary and toss well.

3. Spray the baking sheet with Pam vegetable oil spray and scatter the potatoes and roast for 30 minutes at 400 degrees F stirring occasionally.

4. Place beans, halved cherry tomatoes, cubed bell peppers, the scallions, cilantro and the remaining rosemary  in a huge bowl, toss well with a tablespoon of olive oil.  Add this mixture to the potatoes, tossing well while inside the oven. Roast for another 10 minutes at 400 degrees F.

As always, Delicious! (Masarap!)

-Peaches-