Lemon Olive Potato Cauliflower Tray
Lemon-oregano potatoes, cauliflower, tomatoes and olives roasted on two sheet pans until tender and browned, with a bright, briny finish.
- dairy-free
- family dinner
- Gluten-Free
- Mediterranean
- Mediterranean diet
- plant-based
- roasted vegetables
- sheet pan dinner
- Vegan
Shopping options
Check ingredients to include themPackage used · most used first
Cauliflower florets · 1.5 Pound
Kroger® Cauliflower Florets Bag BIG DEAL!
100%
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Red onion, cut into 1-inch wedges · 1 Count
Jumbo Red Onions
77%
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Yukon Gold potatoes, cut into 1-inch wedges · 1.5 Pound
Yukon Gold Potatoes
75%
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Kalamata olives, pitted · 0.75 Cup
Kroger® Pitted Kalamata Olives in Brine
66%
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Cherry tomatoes · 2 Cup
Private Selection™ Fresh Petite Cherry Snacking Tomatoes
53%
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Dried oregano · 2 Teaspoon
Kroger® Oregano Leaves Shaker
17%
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Lemon, zested and juiced · 1 Each
Kroger® Fresh Lemons Bag
13%
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Olive oil · 0.25 Cup
Kroger® Extra Virgin Olive Oil
12%
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Black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
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Kosher salt · 1.25 Teaspoon
Kroger® Coarse Kosher Salt
0%
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Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- Yukon Gold potatoes-1 1/2 lb
- cauliflower florets-1 1/2 lb
- cherry tomatoes-2 cups
- pitted Kalamata olives-3/4 cup
- lemon-1 each
- red onion-1 medium
- olive oil-1/4 cup
- dried oregano-2 teaspoons
- kosher salt-1 1/4 teaspoons
- black pepper-1/2 teaspoon
Preheat the oven to 425°F with racks in the upper and lower thirds. Use two 18-by-13-inch rimmed sheet pans. Cut potatoes and onion into 1-inch wedges and cauliflower into bite-size florets. Zest and juice the lemon.
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.
Divide the coated vegetables evenly between the pans in a single layer with space between pieces. Put potato cut sides down where possible.
Roast for 25 minutes, then stir, flip and swap the pans between racks. Roast 15 to 20 minutes more, until the potatoes are fork-tender and the cauliflower is tender with golden spots. Continue longer if needed.
Use oven mitts when handling the hot rimmed sheet pan.
Divide the tomatoes and olives between the pans. Roast 8 to 10 minutes more, until the tomatoes soften and blister, checking both pans.
Use oven mitts when returning the hot sheet pan to and from the oven.
Rest for 3 minutes, then divide the remaining lemon juice between the pans and toss gently. Divide among the servings and let the hot tomatoes and olives cool enough to eat.
Let the pan rest briefly before serving because roasted tomatoes and olives can be very hot.
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