Roasted Zucchini and Red Potatoes

• Vegetarian
• Gluten free

• Produce

  • 6 Baby red potatoes
  • 1/2 tsp Basil, dry
  • 2 Zucchini, medium

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Garlic salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Butter, unsalted

Found on cookpad.com

Description

Ingredients

• 6 baby red potatoes
• 2 medium zucchini
• 1 tbsp olive oil, extra virgin
• 2 tbsp unsalted butter, melted
• 1/2 tsp garlic salt
• 1/2 tsp dry basil
• 1/4 tsp cayenne pepper

Directions

• Chop red potatoes into quarters.
• Cut the ends of the zucchini off and chop zucchini into half moons about 1/2 inch thick.
• In a small bowl mix together below seasonings.
• Preheat oven to 450 degrees
• Using a large pot, in salted water, boil red potatoes for 5-10 minutes until fork tender.
• Drain potatoes and spread on baking sheet with chopped zucchini.
• Mix melted butter and olive oil together and drizzle over potatoes and zucchini.
• Take the bowl of mix seasoning and using a pinch at a time, sprinkle seasoning mix over potatoes and zucchini.
• Place in oven and roast for 20 minutes.
• Turn on broil and broil (7 inches below coil) for 10 minutes.
• let cool for 3 minutes and serve!