Name: Roasted Potato Vegetable Salad
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: American
Ingredients: Red potatoes 2 lbs baby; Corn 1; Red bell pepper 1; Orange bell pepper 1; Green bell pepper 1; Cumin ½ tsp; Chili powder ¼ tsp ancho; Coarse salt 1 tbsp; Black pepper 1 tsp; Fresh dill 1 tbsp; Green onion; Olive oil 3 tbsp

Ingredients

2 lbs baby Red potatoes

1 Corn

1 Red bell pepper

1 Orange bell pepper

1 Green bell pepper

½ tsp Cumin

¼ tsp ancho Chili powder

1 tbsp Coarse salt

1 tsp Black pepper

1 tbsp Fresh dill

Green onion

3 tbsp Olive oil

Cuisine:

American Recipes

Ingredients

2 lbs baby Red potatoes
halved
1 Corn
on the cob, husk on
1 Red bell pepper
diced
1 Orange bell pepper
diced
1 Green bell pepper
diced
½ tsp Cumin
¼ tsp ancho Chili powder
1 tbsp Coarse salt
1 tsp Black pepper
1 tbsp Fresh dill
minced + extra roughly chopped to garnish
Green onion
thinly sliced to garnish
3 tbsp Olive oil

Roasted Potato Vegetable Salad

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:

So, how to make Roasted Potato Vegetable Salad?

Steps to make Roasted Potato Vegetable Salad

1	Preheat oven	5
Preheat oven to 400 ̊F.
2	Combine vegetables and seasoning	2
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.
3	Add corn on the cob	1
Place corn on the cob in the available spaces being careful to not overlap the vegetables.
4	Roast	1h
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.
5	Chuck the corn	2
While the vegetables are cooking for the second 30 minutes, remove the kernels from the corn cob.
6	Serve
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!

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!