Roasted Potato Vegetable Salad

Roasted Potato Vegetable Salad


Ingredients:
2 lbs baby red potatoes, halved
1 corn on the cob, husk on
1 red bell pepper, diced
1 orange bell pepper, diced
1 green bell pepper, diced
1/2 teaspoon cumin
1/4 teaspoon ancho chili pepper powder
1 tablespoon coarse salt
1 teaspoon pepper
etc


Instructions:
  • Preheat oven to 400˚F.
  • Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, minced dill, and olive oil until coated on a roasting pan. Spread the vegetables out into a single layer, leaving an empty space for the corn on the cob. Place the corn on the cob, husk still on, in the empty space.
  • Put the pan on a middle rack in the oven and bake for 30 minutes. Remove the corn on the cob and set aside. Put the pan back in the oven and cook for another 30 minutes, or until potatoes are tender.
  • etc
  • etc

  • For Full Instruction: aberdeenskitchen.com

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