57m$14.14Lemony Sweet Potato Pepper Roast
A hearty vegan Mediterranean tray dinner with tender sweet potatoes, roasted peppers, tomatoes, green olives, lemon, olive oil, and herbs. Serve family-style straight from the sheet pan.
Shopping options
extra-virgin olive oil
0.25 Cup
Kroger® Extra Virgin Olive Oil
12%
lemon, zested and juiced
1 Count
Kroger® Fresh Lemons Bag
13%
pitted green olives, halved
0.75 Cup
Simple Truth Organic® Pitted Green Olives
40%
yellow onion, cut into wedges
1 Count
Kroger® Yellow Onion 3 lb Bag
17%
garlic powder
1 Teaspoon
Kroger® Garlic Powder Shaker
2%
fine sea salt
1 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
grape tomatoes
2 Cup
Kroger® Fresh Grape Tomatoes
53%
dried oregano
2 Teaspoon
Kroger® Oregano Leaves Shaker
17%
red bell pepper, cut into 1-inch pieces
2 Count
Fresh Red Hothouse Bell Pepper
100%
fresh parsley, chopped
0.25 Cup
Parsley
25%
sweet potatoes, cut into 1-inch pieces
2.5 Pound
Sweet Potato
83%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- sweet potatoes-2.5 lb
- red bell pepper-2 large
- yellow onion-1 large
- grape tomatoes-2 cups
- pitted green olives-0.75 cups
- lemon-1 large
- extra-virgin olive oil-0.25 cups
- fresh parsley-0.25 cups
- dried oregano-2 tsp
- garlic powder-1 tsp
- fine sea salt-1 tsp
- black pepper-0.5 tsp
Preheat the oven to 425°F and finish the quick prep: cut the sweet potatoes, bell peppers, and onion, halve the olives, zest and juice the lemon, and chop the parsley.
Cut sweet potatoes on a steady cutting board with a sharp knife, keeping fingers clear of the blade.
In a large bowl, combine the sweet potatoes, red bell pepper, yellow onion, grape tomatoes, and green olives with olive oil, lemon zest, lemon juice, oregano, garlic powder, salt, and black pepper; toss until evenly coated.
Spread everything on the sheet pan in a single layer, keeping the sweet potatoes mostly cut-side down; avoid crowding the pan so the vegetables roast instead of steam.
Roast for 35 to 42 minutes, stirring once halfway through, until the sweet potatoes are tender and browned at the edges and the tomatoes are soft and juicy.
Use oven mitts when handling the hot sheet pan.
Keep the sheet pan stable when stirring to prevent hot vegetables and oil from sliding.
Remove from the oven, sprinkle with fresh parsley, and serve hot family-style from the sheet pan.
Use oven mitts when removing the hot sheet pan from the oven.
Let the roast stand for 2 minutes before serving so bubbling tomato juices settle.
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