Baking Tray Meal: Zucchini, Potato & Tomato Hash
In an effort to simplify dinners, I find myself asking, what can I make in the oven on two baking trays so I can do other stuff while it’s cooking? Luckily the answer is: LOTS.
Sidebar: I call them baking trays, but they can also be called baking sheets, sheet pans, etc. I use something that’s large with 1 to 1.5-inch high sides (cookie sheets are the ones without sides or with a side missing so all the baked goods can slide off with ease). You get the idea. Use what you have and just make sure there’s enough room on the trays for the vegetables to brown and cook without steaming themselves into a soggy situation.
With this simple vegetable hash, I’ve included a recipe for a paprika herb oil, similar to Heidi Swanson’s Magic Sauce. A spoonful or two of this stuff brings tons of depth and flavor to any meal — and there’s plenty of leftover from this batch that you can use it on everything from grain bowls, to baked potatoes, to grilled meat or simmered legumes.
That being said, you don’t have to make it to turn this baking tray deal into a delish dinner. I’ve included herbs with the veggies so they’re perked up and interesting without a fancy sauce. But you might want to add a spritz of lemon at the end to bring everything together.
I’ve also included a few ideas in the “Optional Add-on” section so you can build a meal Choose Your Own Adventure-style. I simply fried an egg and called it a day, but you can add chickpeas or white beans to the tray in the last 10 minutes of cooking or scatter the tray with greens right when it comes out of the oven so they wilt by the time you’re ready to serve.
Zucchini, Potato & Tomato Baking Tray Hash with Paprika Herb Oil
An easy plant-centric dinner recipe.
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
- Fried poached, or soft boiled eggs
- White beans drained and rinsed
- Chickpeas drained and rinsed
- Baby arugula
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
Baking Tray Veggies
Heat oven to 400°F.
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.
Roast zucchini for 15-20 minutes until golden, but not falling apart.
Roast tomatoes and potatoes for about 25-30 minutes, until golden and potatoes are tender when pierced with a fork.
Combine the zucchini with the tomatoes and potatoes and scatter with the remaining rosemary and parsley and toss to combine.
Top with add-ons of your choice and drizzle with Paprika Herb Oil (if desired).
Paprika Herb Oil
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.
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.