Best Roasted Garden Harvest Casserole With Red Potatoes Recipes
ROASTED GARDEN HARVEST CASSEROLE WITH RED POTATOES
This tangy dish was inspired by grandmother, Mamitsa, who immigrated from Greece in the early 1900's. She was a fantastic cook and a real inspiration to the whole family. It's a great hot side dish for a BBQ and easy to make for a small family or a crowd and easy to adjust to whatever is available from the garden or produce aisle. I have created all kinds of variations over the years as more ingredients became more easily available, so feel free to experiment! I cut the potatoes into 8ths, the broccoli into individual florets and the zucchini into 1/2 inch thick coins to make sure the cooking time was about the same for everything. Feel free to substitute any combination of the following cauliflower, broccollini, mushrooms, artichoke hearts, asparagus, roasted red peppers, onions, as much or as little garlic as you like, possibly some cherry tomatoes at the end for color! It's a fantastic way to take advantage of summer's bounty!
Provided by Pegasus from SF
Categories Potato
Time 55m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Spray a 9-13 casserole with non-stick spray.
- Clean and prepare the potatoes and veggies, dumping them into a bowl large enough to hold them all.
- Wash and peel the yellow peel off a large lemon and add to a food processor with the juice from the lemon (being careful to remove bitter seeds), garlic cloves, Italian seasoning, salt, pepper, Worcestershire sauce and olive oil. Process til the lemon peel almost disappears, about 3 minutes. LASTLY, add the red pepper flakes and stir in -- don't process the pepper seeds.
- Pour the lemon garlic mixture over the veggies and toss til everything is well coated. Pour out into the prepared baking dish. (Can be made ahead to this point, covered and refrigerated. Bring to room temperature before baking).
- Bake, uncovered, for a total of 35-40 minutes til the everything is golden and the potatoes are fork tender. If adding cherry tomatoes, put them in half way through the baking process and toss through with a wooden spoon. Sprinkle with parmagiano cheese and serve.
Nutrition Facts : Calories 171.2, Fat 10.6, SaturatedFat 1.5, Sodium 503.1, Carbohydrate 18.5, Fiber 2.6, Sugar 3.1, Protein 3.2
BARBARA'S ROSEMARY RED POTATOES
The simplest, most elegant side dish ever. This the best way to impress company without any extra effort. My family and guest loves these potatoes when I fix them. You can substitute 1 teaspoon dried rosemary for the fresh. ENJOY
Provided by Barb G.
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- In a small sauce pan or in microwave, melt butter.
- Stir oil into the butter,before pouring mixture into GLASS baking dish.
- Place the potatoes into the GLASS baking dish, and stir until coated.
- Sprinkle with rosemary, salt and pepper.
- Cover the baking dish with aluminum foil.
- Bake for 30 minutes or until potatoes are tender.
- Stir occasionally to ensure even cooking.
Nutrition Facts : Calories 397.3, Fat 19.3, SaturatedFat 6.9, Cholesterol 22.9, Sodium 153.3, Carbohydrate 50.9, Fiber 5.5, Sugar 3.2, Protein 6.2
ROASTED TURKEY TENDERLOIN WITH RED POTATOES
Make and share this Roasted Turkey Tenderloin With Red Potatoes recipe from Food.com.
Provided by Trixie 2008
Categories Lactose Free
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Place oil in large baking dish (I use a Misto sprayer). Season Turkey with salt and pepper and place in the center of the dish.
- Arrange potatoes around the turkey turn them to coat with oil and then season them with salt and pepper also.
- Sprinkle your chopped shallots over the potatoes.
- In a small both combine the wine, broth, vinegar and tarragon. Mix well and then pour over the turkey.
- Roast for 40 minutes. Let the turkey rest for 10 minutes before slicing.
GARLIC CHIVE RED POTATOES
I made these tonight from a recipe found here on Zaar, but after changing enough of it, thought I would post how I made them. I am sure that you could use any other small potatoes, I just had red potatoes on hand!
Provided by LDSMom128
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Wash the potatoes well and slice them halfway. If they are large enough, slice them in half again. Lay all the slices in a large baking pan.
- Sprinkle the potatoes well with the seasonings.
- Melt the butter. Crush the garlic cloves into the melted butter and stir them well in the butter. Let them sit for about 30 seconds or so.
- Drizzle the garlic butter over the potatoes well and incorporate them all.
- Bake in the uncovered dish for about 40 minutes or so, until they are tender and golden brown.
Nutrition Facts : Calories 222.9, Fat 15.5, SaturatedFat 9.8, Cholesterol 40.6, Sodium 697.8, Carbohydrate 19.4, Fiber 2.1, Sugar 1.2, Protein 2.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #side-dishes #potatoes #vegetables #potluck #summer #dietary #seasonal #inexpensive #broccoli #squash #to-go
You'll also love