Baby Potatoes with Roasted Vegetables

It was one of those days where I had to throw something together in a short space of time. I gave myself a pat on the back for not succumbing to getting a takeaway.

Anyway, this quick fix consists of baby potatoes, peppers, onions, courgettes, and cheese. The cheese of choice on this particular day was Gouda as I wanted something mild and mellow. I also kept the vegetables large and chunky.

Serves 2

Ingredients

  • 500g baby potatoes, halved
  • 50 – 70g Gouda, sliced into small pieces
  • 2 large bell peppers, cut into chunks
  • 1 courgette, sliced
  • 1 large red onion, cut into chunks
  • 1 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp season-all
  • 1/2 tsp black pepper

Method

  1. Preheat oven to 200Β°C (180Β°C fan)/ gas mark 6.
  2. In an oven proof dish/tray, add the bell peppers, courgettes, red onion, olive oil, paprika, garlic powder, season-all, and black pepper. Give it a mix and place in the oven for 20 minutes. Toss half way.
  3. While the vegetables are roasting, cover the potatoes with cold water in a pot and bring to a boil over high heat on your stove. Reduce the heat so the potatoes simmer for 10 – 15 minutes until tender.
  4. Drain the potatoes in a colander, and take out your roasted vegetables from the oven. Add the potatoes to the oven dish/tray and mix with the vegetables. Top with chunks of Gouda (or a cheese of your choice), and place back into the oven for a few more minutes until the cheese has melted.
  5. Enjoy!
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