Roasted Tomatoes, Zucchini, and Potatoes with Charnushka

Name: Roasted Tomatoes, Zucchini, and Potatoes with Charnushka
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 8 cloves garlic, minced; 79 milliliters olive oil; 4 mediums large ripe tomatoes, cut into large dice; 5 larges Yukon Gold potatoes, cut into 3/4 inch cubes; 4 larges zucchini, cut into large dice

You can never have too many side dish recipes, so give Roasted Tomatoes, Zucchini, and Potatoes with Charnushkan a try. This gluten free, whole 30, and vegan recipe serves 6. One serving contains 231 calories, 6g of protein, and 13g of fat. If you have garlic, zucchini, medium-large tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

Turn your oven to 450°F. Position two racks so they are close to the middle.

Equipment you will use

Oven

In a large bowl, toss the potatoes with half the olive oil and a few large pinches of salt. Make sure they're thoroughly coated. When the oven is about 250°F, transfer the potatoes to one or two cast iron skillets and slide them into the lower rack of the oven. Using cast iron and starting in a low oven will make the potatoes addictively crispy.

Ingredients you will need

Olive Oil

Potato

Salt

Equipment you will use

Bowl

Oven

Leave the potatoes alone for 15 to 20 minutes while they develop a crust. In the meantime, prep your remaining ingredients and toss in the same large bowl with a few heavy pinches of salt.

Ingredients you will need

Potato

Crust

Salt

Equipment you will use

Bowl

Transfer them to a sheet pan and spread so they're all in a single layer.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

After about 20 minutes, add the tomatoes and zucchini to the other rack and check on the potatoes. If a thin metal spatula can slide under them without too much resistance and the bottoms are a deep golden brown, toss them and spread so they're once again in a single layer. If they're stuck or aren't fully browned, leave them be.

Ingredients you will need

Potato

Tomato

Zucchini

Spread

Equipment you will use

Spatula

Every 10 minutes thereafter, check on the potatoes and toss as needed. They'll likely finish cooking as the tomatoes and zucchini have softened up and released plenty of juices, which is when they're done (they won't really caramelize with all that moisture).

Ingredients you will need

Potato

Tomato

Zucchini

Remove all the ingredients from the oven and combine on a platter just before serving.

Equipment you will use

Oven