Mark Leslie's Roasted Fingerling Potatoes and Vegetables

MONTGOMERY, AL (WSFA) - Looking for a good potato and vegetable recipe and want to skip pouring something from a can? Chef Mark Leslie has a delicious meal your entire family is sure to enjoy!

Roasted Fingerling Potatoes & Vegetables 

1 pound multi-colored fingerling potatoes, cut in half lengthwise

2 small to medium-sized zucchini, cut in half lengthwise then sliced into ½-inch-thick half-rounds.

1 large yellow onion, skin removed, cut in half and then each half quartered into cubes

1 dry pint grape tomatoes

3 tablespoons extra virgin olive oil

2 teaspoons Kosher or sea salt

1 teaspoon freshly ground black pepper

Preheat oven to 425 degrees.

In a large bowl, combine the potatoes, zucchini, onion, grape tomatoes. Pour the oil over the vegetables and sprinkle with salt and pepper. Using your hands, gently toss the vegetables until well coated with the oil, sat and pepper. Distribute the vegetables on a baking sheet, making sure that all of the pieces touch the sheet. (Depending on the size of your baking sheets, you may have to divide the vegetables between two sheets.)

Roast for 30 to 40 minutes, turning the vegetables once about halfway through so they roast evenly, until they are nicely browned and darkened. Serve hot or at room temperature.

Serves 4 to 6.

*VARIATION: Drizzle the roasted vegetables with a tablespoon or two of balsamic vinegar immediately after taking the vegetables out of the oven, while they are still on the baking sheet.