Rosemary Potato Broccoli Mushroom Tray
A hearty vegan Mediterranean sheet-pan dinner with roasted russet potatoes, broccoli, peppers, mushrooms, tomatoes, and black olives. Lemon, olive oil, and dried rosemary make it savory, bright, and family-friendly.
- family dinner
- Mediterranean
- Mediterranean diet
- plant-based
- roasted vegetables
- sheet pan dinner
- Vegan
Shopping options
Check ingredients to include themPackage used · most used first
russet potatoes, cut into 1-inch pieces · 2 Pound
Russet Potato
100%
Details
red bell pepper, cut into 1-inch pieces · 1 Count
Fresh Red Hothouse Bell Pepper
100%
Details
Roma tomatoes, quartered · 4 Count
Fresh Roma Tomato
80%
Details
cremini mushrooms, halved · 12 Ounce
Kroger® Sliced Baby Bella Mushrooms
75%
Details
pitted black olives, drained · 0.75 Cup
Kroger® Large Pitted Ripe Black Olives
74%
Details
broccoli florets · 1 Pound
Kroger® Broccoli Florets 12 Oz
67%
Details
garlic, minced · 3 Count
Garlic
Sale
30%
Details
lemon, zested and juiced · 1 Count
Kroger® Fresh Lemons Bag
13%
Details
olive oil · 0.25 Cup
Kroger® Extra Virgin Olive Oil
12%
Details
dried rosemary · 2 Teaspoon
ROSEMARY LEAVES - KROGER - 0.75 OZ
9%
Details
black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
kosher salt · 1.5 Teaspoon
Kroger® Coarse Kosher Salt
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- russet potatoes-2 pounds
- broccoli florets-1 pound
- red bell pepper-1 large
- cremini mushrooms-12 ounces
- Roma tomatoes-4 medium
- pitted black olives-3/4 cup
- olive oil-1/4 cup
- lemon-1 medium
- dried rosemary-2 teaspoons
- garlic-3 cloves
- kosher salt-1 1/2 teaspoons
- black pepper-1/2 teaspoon
Preheat the oven to 425°F and place a rack in the center. Finish the prep work by cutting the potatoes, bell pepper, mushrooms, and tomatoes, mincing the garlic, and zesting and juicing the lemon.
Keep fingers tucked and the knife blade angled away from your hand while cutting the vegetables.
In a large mixing bowl, combine the russet potatoes, olive oil, lemon zest, lemon juice, dried rosemary, garlic, salt, and black pepper. Toss until the potatoes are evenly coated.
Spread the potatoes on the rimmed sheet pan in a single layer. Roast for 20 minutes, until the edges begin to turn lightly golden.
Use oven mitts when handling the hot sheet pan.
Add the broccoli florets, red bell pepper, cremini mushrooms, Roma tomatoes, and black olives to the pan. Toss carefully with the partially roasted potatoes and spread everything back into a mostly even layer.
Use oven mitts and a spatula when tossing vegetables on the hot pan.
Roast for 25 to 30 minutes, stirring once halfway through, until the potatoes are tender all the way through and the broccoli and mushrooms are browned at the edges.
Use oven mitts when stirring the vegetables on the hot sheet pan.
Let the tray rest for 5 minutes before serving. Taste and serve hot as a full dinner entree.
Let the pan rest briefly before serving to reduce the risk of burns from hot tomatoes and olives.
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