This recipe is so simple I almost feel silly posting it. It takes little prep time, and then you can just forget about it in the oven for half an hour while you do something else. I love recipes like that.
You can use any vegetables you have on hand for this, but I would definitely recommend not skipping the tomatoes. Roasted tomatoes are delicious. I used a regular tomato because that was what I had, but it would be even easier to use cherry or grape tomatoes. Squeezing the tomatoes and removing the seeds is optional, but I like the way they roast better when I include that step.
Also, I chopped everything into 1-inch pieces. It’s really important to make sure everything is cut into pretty much the same size so everything will cook uniformly.
3 Yukon Gold or red potatoes, scrubbed and chopped
2 zucchinis, chopped
3 shallots, sliced
1 tomato, halved, core and seeds removed, squeezed of excess juice
Salt and pepper, to taste
2 tsp garlic powder
2 Tbs balsamic vinegar
Preheat oven to 375. Chop all the veggies, and put in a rimmed baking sheet. Toss with olive oil to coat. Season with salt, pepper, and garlic powder.
Bake, uncovered, for 30-40 minutes, testing for doneness every five minutes after you reach the 30 minute mark. You’ll be able to smell the vegetables when they’re close to being done.
Once the veggies are done, turn off the oven, and while they are still in the pan, toss with 2 Tbs balsamic vinegar. I used white balsamic, but you can also use the regular kind. Taste for salt and pepper.
I served mine over Kashi 7-grain mix, but you could use pasta, couscous, or any grain of your choosing.