Roasted Potato Vegetable Salad

Rainbow Roast Veg Salad
Roasted Potato Vegetable Salad
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Ingredients

Adjust Servings:
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

Nutritional information

316
calories
11,7g
fat
51,3g
carbohydrates
6,8g
protein
0mg
cholesterol
1466mg
sodium
Features:
  • Gluten Free Recipes
  • Spicy Recipes
  • Vegan Recipes
Ingredients

Directions

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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:

Roasted Potato Vegetable Salad Recipe-How to make Roasted Potato Vegetable Salad-Delicious Roasted Potato Vegetable Salad

So, how to make Roasted Potato Vegetable Salad?

Steps

1
Done
5

Preheat oven

Preheat oven to 400 ̊F.

2
Done
2

Combine vegetables and seasoning

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
Done
1

Add corn on the cob

Place corn on the cob in the available spaces being careful to not overlap the vegetables.

4
Done
1h

Roast

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
Done
2

Chuck the corn

While the vegetables are cooking for the second 30 minutes, remove the kernels from the corn cob.

6
Done

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 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!

Recipe Reviews

Average Rating:
(5)
Total Reviews: 1
Athina

Thank you! Approved!

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