1h 5m$17.74Lemon Olive Potato Cauliflower Tray
A hearty vegan Mediterranean sheet-pan dinner with roasted Yukon Gold potatoes, cauliflower, cherry tomatoes, Kalamata olives, lemon, red onion, olive oil, and dried oregano. The vegetables roast until tender with browned edges and a bright, briny finish.
- Energy
- 427 calories per serving
- Protein
- 8.8 g per serving
- Carbs
- 54.4 g per serving
- Fat
- 22.4 g per serving
- Sodium
- 1136 mg per serving
Shopping options
Olive oil
0.25 Cup
Kroger® Extra Virgin Olive Oil
12%
Cauliflower florets
1.5 Pound
Kroger® Cauliflower Florets Bag BIG DEAL!
100%
Black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Lemon, zested and juiced
1 Each
Kroger® Fresh Lemons Bag
6%
Kalamata olives, pitted
0.75 Cup
Kroger® Pitted Kalamata Olives in Brine
66%
Cherry tomatoes
2 Cup
Private Selection™ Fresh Petite Cherry Snacking Tomatoes
53%
Kosher salt
1.25 Teaspoon
Kroger® Coarse Kosher Salt
0%
Dried oregano
2 Teaspoon
Kroger® Oregano Leaves Shaker
7%
Red onion, cut into 1-inch wedges
1 Count
Jumbo Red Onions
100%
Yukon Gold potatoes, cut into 1-inch wedges
1.5 Pound
Yukon Gold Potatoes
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- Yukon Gold potatoes-1.5 lb
- cauliflower florets-1.5 lb
- cherry tomatoes-2 cups
- pitted Kalamata olives-0.75 cups
- lemon-1 each
- red onion-1 medium
- olive oil-0.25 cups
- dried oregano-2 tsp
- kosher salt-1.25 tsp
- black pepper-0.5 tsp
Preheat the oven to 425°F and position a rack in the center. Finish the quick prep: cut the potatoes and red onion, zest and juice the lemon, and make sure the cauliflower is in bite-size florets.
Keep fingers clear of the chef’s knife and microplane while cutting and zesting.
In a large mixing bowl, combine the Yukon Gold potatoes, cauliflower, red onion, olive oil, dried oregano, kosher salt, black pepper, lemon zest, and 2 tablespoons lemon juice. Toss until the vegetables are evenly coated.
Spread the mixture on a rimmed sheet pan in a single even layer, placing as many potato cut sides down as possible for roasty browned edges.
Roast for 25 minutes, then carefully stir and flip the vegetables. Return the pan to the oven and roast until the potatoes are fork-tender and the cauliflower has deep golden spots, 15 to 20 minutes more.
Use oven mitts when handling the hot rimmed sheet pan.
Scatter the cherry tomatoes and Kalamata olives over the pan. Roast until the tomatoes are softened and lightly blistered, 8 to 10 minutes.
Use oven mitts when returning the hot sheet pan to and from the oven.
Drizzle with the remaining lemon juice, gently toss on the pan, and serve hot as a hearty dinner entree with the vegetables glossy, browned, and tender.
Let the pan rest briefly before serving because roasted tomatoes and olives can be very hot.
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