fbpx

Recipe by Yehudis Mann

Potato and Veggie Bake

add or remove this to/from your favorites
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

This is my easy go-to supper side dish, and it’s perfect for serving a crowd, too. The potatoes please the children, the veggies please the adults, and the simplicity of this “dump in a roaster pan” recipe pleases me, the cook!

Ingredients

Potato and Veggie Bake

  • 1 bag (about 25 to 30) mini red potatoes, halved

  • 1 bag (about 25 to 30) mini yellow potatoes, halved

  • 1 red pepper, sliced

  • 1 yellow pepper, sliced

  • 1 orange pepper, sliced

  • 1 onion, sliced

  • 1 red onion, sliced

  • 6 to 8 ounces sliced mushrooms, such as Glicks

  • 1/2 cup oil, such as Gefen Canola Oil

  • 3 tablespoons parve chicken consommé powder

  • 2 and 1/2 teaspoons Gefen Salt

Directions

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Combine all ingredients in a large roaster pan. Cover tightly and roast for an hour and a half.

Credits

Photography by Chay Berger. Styling by Faigy Cohen.

Potato and Veggie Bake

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments