Ingredients:
2 medium potatoes, peeled and chunked
1½ medium zucchini, quartered and chunked
½ red or orange bell pepper, chopped
½ onion, chunked
3–4 garlic scapes, cut into ½” pieces
3 cloves garlic, minced
⅓ cup dry (or gluten-free) breadcrumbs
3 Tbsp olive oil
Salt & pepper to taste
Instructions:
Preheat oven to 425°F. In a large bowl, toss all veggies, garlic, salt, and pepper with olive oil. Add breadcrumbs
and toss to coat. Spread on a parchment-lined tray.
Lower oven to 400°F and roast for 45–60 minutes, stirring once, until potatoes are tender and golden.
Adapted by Jenn Borealo from allrecipes.com
