Lemon Olive Potato Cauliflower Tray

Ingredients

• 1.5 Pound Yukon Gold potatoes, cut into 1-inch wedges - 1 1/2 (lb), Cut into 1-inch wedges.
• 1.5 Pound Cauliflower florets - 1 1/2 (lb), Use bite-size florets.
• 2 Cup Cherry tomatoes - 2 (cups)
• 0.75 Cup Kalamata olives, pitted - 3/4 (cup), pitted
• 1 Each Lemon, zested and juiced - 1 (large), Use the zest and juice; 2 tablespoons juice go into the vegetable mixture and the remaining juice finishes the dish.
• 1 Count Red onion, cut into 1-inch wedges - 1 (medium), Cut into 1-inch wedges.
• 0.25 Cup Olive oil - 1/4 (cup)
• 2 Teaspoon Dried oregano - 2 (tsp)
• 1.25 Teaspoon Kosher salt - 1 1/4 (tsp)
• 0.5 Teaspoon Black pepper - 1/2 (tsp)

Instructions

1. Preheat and prep vegetables

   1. *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*.

2. Season the vegetables

   2. 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*.

3. Arrange on the sheet pan

   3. 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*.

4. Roast until browned and tender

   4. 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.

5. Add tomatoes and olives

   5. Scatter the *cherry tomatoes and Kalamata olives* over the pan. Roast until the tomatoes are *softened and lightly blistered*, 8 to 10 minutes.

6. Finish and serve

   6. 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*.