potato salad. You can add any vegetables you like, including broccoli and cauliflower, or anything else you like to eat. They’ll all turn out delicious! Picky eaters will love the ranch seasoning!
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup olive oil
- 1 (1 ounce) package dry ranch dressing mix
- 4 large potatoes, peeled and coarsely chopped
- 2 zucchini, coarsely chopped
- 3 stalks celery, coarsely chopped, or more to taste
- 1 onion, coarsely chopped (Optional)
- ½ cup seasoned bread crumbs
- 1 pinch garlic salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix olive oil and ranch dressing mix together in an 8-inch square baking pan. Add 1/2 of the potatoes, 1/2 of the zucchini, 1/2 of the onion, and 1/2 of the onion; stir to coat. Add remaining potatoes, zucchini, celery, and onion; stir to coat. Sprinkle bread crumbs and garlic salt over the top.
- Bake in the preheated oven until vegetables are tender, 50 to 60 minutes.
- If you don’t want to add fresh onion you can also stir in 1/2 cup french-fried onions and bake with the veggies. Top with french-fried onions is desired.
- Substitute 1 clove sliced garlic for the garlic salt, if desired.
- You may lay aluminum foil over the baking pan for the first 30 minutes to steam the veggies.
Nutrition Facts
| Calories | 423 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 7 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 594 mg |
| Sugars | 5 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I left out the bread crumbs and garlic. Roasted at 425 for 30 minutes and they were perfect. Also I added mushrooms and asparagus. Great!
yummy.
This was an easy-to-follow recipe that turned out very good! I followed it as written, though I did give it a few minutes under the broiler at the end. I will certainly add whatever other veggies I have on hand in the future.