Potato, Zucchini and Onion Slices With Fresh Herbs

"Fresh garden herbs are used to prepare this vegetable side dish. If you want to cook these in the oven with meat, adjust the oven temperature to correspond to the temperature that you are using to cook the other dishes (between 350-425°F adjusting the time necessary to cook the vegetables). Recipe adapted from The Way We Cook."
photo by LifeIsGood photo by LifeIsGood
photo by LifeIsGood
photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen photo by Artandkitchen
photo by Karen Elizabeth photo by Karen Elizabeth
Ready In:




  • Preheat oven to 425°F.
  • Grease or oil 13x9-inch pan.
  • Combine herbs (rosemary, chives and oregano) in small bowl.
  • Using a food processor or a knife, slice potatoes, zucchini, green pepper and onion into thin slices.
  • Toss vegetables.
  • In prepared pan, place one layer of vegetables, sprinkle with olive oil, add some herbs and salt (if using) and pepper.
  • Repeat layers (having three uneven layers).
  • Cook in preheated oven for 20 minutes.
  • Turn vegetables (vegetable layers will break up but that's okay).
  • Continue turning vegetables until all are turned over.
  • Continue cooking for 20-30 minutes or until vegetables are cooked and potatoes are golden brown.

Questions & Replies

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  1. Artandkitchen
    Great dish with a lot of advanges:<br/>great in flavor and taste<br/>easy and fast prepared (during cooking time you are free to do something else)<br/>combination of carg and veggi!<br/>I served this with grilled meat. Thanks a lot for posting!
  2. Lorac
    Excellent! I have to admit, I made this a disaster the first time I cooked it. I sliced the veggies too thin (using a mandolin)and cooked at too high a temperature. The dish size specified was too big. What we could rescue from the center of the casserole was delicious. I made this again in a 10x10" casserole, thin sliced the veggies by hand and cooked at 350°F for 60 mins without turning. The fresh herbs gave this dish a sensational flavor which is so addictive that I will make it again and again and again!
  3. Hey Jude
    My husband and I LOVED this dish! It's quick and easy to throw together and very satisfying. I also liked having my potatoes and veggies in one, easy to serve, pan! We had this with buffalo rib-eye steaks! Very good Ellie, Thank You! I'll be doing this one often.
  4. Morganx
    I found the cook time was 10-15 min less than in the recipe. Works great with fresh basil and thyme. Top with Parmesan cheese and serve.
  5. LifeIsGood
    Excellent! The best compliment I can give is to tell you that my kids ate A LOT of this and they usually wouldn't touch zucchini! I changed some amts. just a bit, using: 4 small potatoes, 1 very large zucchini (from my garden) and 2 small onions. All the other ingredient amts. were kept the same. The 9x13 pan and cooking time were perfect. All the veggies and herbs meld together beautifully, giving it a buttery, creamy texture. I loved using the fresh herbs from my garden but will gladly buy the herbs during the winter to make this dish. Thank you! ~Made for Veg*n Swap~


<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
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