Roasted Potatoes, Zucchini, Onions & Pancetta Tarifi

Malzemeler

• 1 1/2 Pounds Waxy Potatoes (Yukon Gold), Peeled & Cut Into 1-inch Dice, 2 Medium Onions, Peeled & Cut Into 1-inch Dice, 4 Cloves Garlic, Peeled & Minced, 4 Ounces Pancetta, Cut into 1/2-inch Dice, 4 Tablespoons Extra Virgin Olive Oil, Sea Salt & Cracked Black Pepper, 1/2 Teaspoon Red Chili Flakes, 2 Tablespoons Fresh Thyme Leaves, 1 1/2 Pounds Medium Zucchini, Trimmed & Cut Into 1-inch Dice, 1/3 Cup Fresh Parsley Leaves

Hazırlanışı

1. Preheat the oven to 400 degrees F. Dump the potatoes, onions, garlic, pancetta, olive oil, salt, pepper, chili flakes, and thyme into a bowl and toss well to coat. Divide the mixture onto two lightly oiled baking sheets and bake for about 30 to 35 minutes, or until the potatoes are just about tender when pierced with a fork. Add the zucchini evenly between the baking sheets and stir to mix. Bake an additional 15 minutes, or until the zucchini and potatoes are very tender when pierced, and the mixture is golden brown. Add the fresh parsley leaves, mix, and serve immediately.

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