Go Back
Print

Zucchini, Potato & Tomato Baking Tray Hash with Paprika Herb Oil


An easy plant-centric dinner recipe. 

Course Main Course

Ingredients

Baking Tray Veggies

  • 2 medium zucchini cut into 1/2 -inch thick quarter circle pieces
  • 1 pint cherry tomatoes I used yellow ones
  • 8 ounces baby potatoes half or quartered depending on how baby-sized they are
  • Avocado or olive oil
  • 1 medium sprig of rosemary leaves removed from stem and roughly chopped
  • 1-2 tablespoons chopped fresh flat leaf parsley
  • Salt to taste

Optional Add-ons

  • Fried poached, or soft boiled eggs
  • White beans drained and rinsed
  • Chickpeas drained and rinsed
  • Spinach
  • Baby arugula
  • Lemon

Paprika Herb Oil

  • 1/2 cup olive oil
  • 1 garlic clove finely chopped
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon smoked paprika
  • 3 teaspoons red wine vinegar
  • 1 tablespoon chopped parsley
  • salt to taste

Instructions

Baking Tray Veggies

  1. Heat oven to 400°F.
  2. Oil two baking trays with a thin but generous layer of avocado or olive oil. Scatter zucchini on one tray and the tomatoes and potatoes on the other and sprinkle both with half of the chopped rosemary and a couple of generous pinches of salt. Pop both of the trays in the oven.
  3. Roast zucchini for 15-20 minutes until golden, but not falling apart.
  4. Roast tomatoes and potatoes for about 25-30 minutes, until golden and potatoes are tender when pierced with a fork.
  5. Combine the zucchini with the tomatoes and potatoes and scatter with the remaining rosemary and parsley and toss to combine.
  6. Top with add-ons of your choice and drizzle with Paprika Herb Oil (if desired). 

Paprika Herb Oil

  1. Place olive oil and garlic in a medium skillet over a medium-low heat. Slowly heat the garlic and oil and when the garlic starts to sizzle slightly, add rosemary, paprika and salt and stir to combine. 

  2. Cook for about 30 seconds and remove from the heat (don’t let garlic brown too much). Let cool for 5 to 10 minutes, then stir in the red wine vinegar and parsley. Let stand until you’re ready to serve. You can do this ahead of time and it stays good for about a 5 days.