A colorful mix of tomatoes, potatoes, red onion, zucchini, and celery roasts low and slow until tender and caramelized. It's an easy, crowd-pleasing side that even picky eaters ask for by name.
Ingredients
- 4 medium Roma tomatoes, cut in fourths
- 3 medium potatoes, cut in wedges
- 2 small red onions, sliced in rings
- 2 small zucchinis, sliced thick
- 2 ribs celery, 1 inch pieces
- 2 large cloves garlic, grated or minced
- 2 Tbsp grapeseed oil
- 1/2 tsp red pepper flakes
- 1 tsp unrefined sea salt
- 1/2 tsp black pepper
Method
- Pour the vegetable coating (garlic, oil, red pepper flakes, salt, and pepper) over the vegetables and toss until all vegetables are coated with oil. Place in an 8" x 12" x 2" baking dish.
- Bake covered at 325 degrees for 30 minutes.
- Take the cover off and bake for another 45 minutes. When you take the cover off, stir the vegetables gently to redistribute, and stir again while cooking.
- Garnish with parsley.
Serves 5.
