It can be tricky to get the perfect roast veg plate ready, but with this Roast Potato Vegetable Salad recipe you will pass in creating the best side dish yet.
A colorful mix of red potatoes, corn kernels, red, orange and green bell peppers and seasoned with spicy cumin, ancho chili pepper powder, salt, pepper and dill and garnished with thinly sliced green onions to bring all the flavors together.
To make Roasted Potato Vegetable Salad, you will need the following ingredients:
Preheat oven to 400 ̊F.
On a roasting pan, toss the potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, dill and olive oil together, to coat. Spread vegetables out, evenly, in one single layer, leaving spaces for the corn on the cob.
Place corn on the cob in the available spaces being careful to not overlap the vegetables.
Placing the pan on the middle rack, roast for 30 minutes in the preheated oven. Remove the corn and set aside before returning the pan to the oven and cooking for another 30 minutes, until the potatoes have softened and tender.
While the vegetables are cooking for the second 30 minutes, remove the kernels from the corn cob.
Once cooked, toss the roasted vegetables with the corn kernels and garnish with the remaking fresh dill and green onion for serving.
Never know what to serve with you chicken or beef? Now you have the best Roasted Potato Vegetable Salad recipe to serve up, the next time you’re in a dilemma! Let us know what you prefer serving it with and tag #cookmerecipes online, when you do!
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