Roasted Tomato and Onion Potatoes

Our first night in Phoenix, we decided that, despite not having their fire pit and built-in grill complete yet, we would cook burgers and roast vegetables (mostly for my sake) in the oven and on the stove.


1 package of cherry or grape tomatoes
1 onion
Several garlic cloves
3 red potatoes
1 jalapeno
Salt and Pepper
2 Tbsp Italian Seasoning
1 Tbsp chili powder
2 Tbsp butter
2 Tbsp of Olive Oil

This recipe is quite simple and the roasting vegetables topped in Italian seasoning will have your house smelling like a gourmet restaurant.

Start by cutting up your potatoes in bite sized pieces after washing them.
I chose to cook these first, as they take a little bit longer than the rest of the vegetables.  You can throw in the sliced onions now, or with the tomatoes depending on the texture you prefer.image  In a roasting pan, place your chopped potatoes (and onions if you are using them now) drizzle on a tablespoon of olive oil, a tablespoon of Italian seasoning, a garlic clove or two, half a tablespoon of chili powder and place the pats of butter sparingly on top of everything.
Heat in the broiler for 15 minutes (longer or shorter depending on the size of your potato pieces).  When the potatoes are almost completely cooked through, add the whole tomatoes, onions (if you hadn’t used them already), coined jalapenos (I placed these off to the side since not everyone at the dinner table enjoyed the spice of a jalapeno and served them separate), drizzle with another tablespoon of olive oil, half a tablespoon of chili powder, a tablespoon of Italian seasoning and a garlic clove or two and place back into the broiler.


When the tomato skin starts splitting, the vegetables are done.
Toss together in a bowl with salt and pepper.


The roasted vegetables were a great addition to the burgers and corn my aunt made for dinner.


They have a distinct taste from the Italian Seasoning, and the best part is it is all in one, so you aren’t buying 6 different spices you’ll only use once and spending a fortune.  A little salt takes the boring olive oil taste to a new level of satisfaction.  It was perfect for a side to the cookout-but-in menu and great as a whole vegetarian meal.  The kids were a little scared of the Italian Seasoning, but my uncle thought they were so good he finished off the remaining batch.




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Filed under Food, Gluten-Free, Lunch/Dinner

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