Had to make a meal after prepping a week’s worth of chicken breasts. This part is simple.


- 3 lbs yukon gold potatoes
- 12 oz crimini mushrooms (baby bella)
- 2 medium vidalia onions
- 2 medium zucchini
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp sea salt
- 1/2 tsp fresh ground pepper
- 1/2 tsp garlic powder
- 1/2 tsp coriander
- Preheat oven to 350 F.
- Clean potatoes. De-stem and clean mushrooms. Clean zucchini. Peel onion.
- Cut potatoes in quarters.
- Slice zucchini lengthwise in quarters. Dice quarters into 1 cm pieces.
- Cut onions lengthwise in quarters. Radial cut each quarter in half. Separate onion layers.
- Toss everything in roasting pan. Mix well.
- Cook for 1 hour. Mix well with juices at 30 minutes. Mix again at 45 minutes. If juices are mostly reduced, cook for another 10 minutes then remove from oven.
- Let cool in roasting pan for 20 minutes. Mix with spatula while scraping fond from pan.
- Serve with… anything!