Roasted Red Potatoes with Zucchini, Squash, Red Peppers and Vidalia Onions

This recipe can be used as a side or you can eat as a main dish.  Check out my delicious Roasted red Potato recipe. 

Photo by Reagans Smile Photography 

Ingredients 
3 lb bag of Baby Red Potatoes, chopped
1 Zucchini, chopped
1 Yellow Squash, chopped
1 Red Pepper, chopped
1 Vidalia onion, chopped
3 Garlic Cloves, chopped
1/4 cup of Olive Oil (you can use more or less depending on your dietary restrictions
1 Tbs of Grass-fed Butter (I prefer Kerrygold)
Kosher Salt, to taste
1 Tbs Rosemary
Peppercorn, to taste
1 Tbs Italian seasoning
2 packets of Sazon Goya con Cilantro y Tomate (found in international section of grocery store)


Instructions
1. Boil or microwave potatoes until they are soft.
2. Preheat oven to 400 degrees.
3. After the potatoes cool down cut them into halves and toss them with 1 Tbs of olive oil and Goya seasoning.
4. Chop onions, red pepper, zucchini and squash.
5. Mix 1 Tbs of oil, garlic rosemary, kosher salt, pepper Italian seasoning and toss it with zucchini, squash
onions, and pepper.
6. Heat remaining oil and butter in large non-stick pan over medium heat.
7. Saute veggies until soft.
8. Remove veggies from pan.
9. Add potatoes to the the pan. turn when brown.

 10. Remove the potatoes and add them baking dish.
11. Bake for 10 minutes.