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Roasted Potatoes, Zucchini, Onions & Pancetta Recipe

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This recipe for Roasted Potatoes, Zucchini, Onions & Pancetta is from South Pointe Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs. potato, Yukon Gold 1" diced
2 medium onions, peeled & cut into 1" dice
4 cloves garlic, peeled & minced
4 oz. pancetta, 1" diced
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 lbs. medium zucchini, trimmed & cut into 1" dice
1/3 cup fresh parsley leaves
Directions:
Directions:
Preheat the oven to 400º. 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. Serves 6.

 

 

 

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