Recipe by Yehudis Mann

Potato and Veggie Bake

()
Leave a Review
Print
Potato and Veggie Bake
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan

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.

Recipe tags

crowd-pleaser easy prep purim seuda roast potatoes roasted veggies vegetables Yehudis Mann
Potato and Veggie Bake

How Would You

Rate this recipe?

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Join our "What's For Dinner"WhatsApp Group image

Related Recipes

Beef and Chicken Wedges Over Veggie and Mashed Potato Bed

Beef and Chicken Wedges Over Veggie and Mashed Potato Bed
Red Potato-Sweet Potato Bake

Red Potato-Sweet Potato Bake
Veggie Bake

Veggie Bake