I like to keep side dishes fun and exciting by adding herbs, spices, mustard or vinegars to the vegetables. In this particular side dish, I added a blend of my favourite dried herbs and a drizzle of balsamic vinegar. I placed it into the oven and baked it along side with chopped garlic, and the dish turned out to be a winner! The balsamic vinegar gets crusted onto the potato and the tomato flavour really concentrates as well. I served it along side spiced pork skewers, but honestly I have to say the star of the show was the potato and tomato bake. This is a good one to serve to your guests, enjoy!

Serves 4

Preheat the oven to 425 Degrees F

Baking time: 30-40 minutes


  • 1 medium red onion, sliced
  • 5-6 medium sized potatoes, sliced into half moon shapes
  • 4 medium firm tomatoes, cut into wedges
  • 8 garlic cloves, cut in half
  • coarse salt and freshly cracked black pepper
  • 2 tbsp Italian herb seasoning blend (can substitute: vegetable blend seasoning)
  • 1/4 cup extra virgin olive oil
  • 4 tbsp balsamic vinegar

1. Preheat the oven to 425 F and line a large baking sheet with foil and parchment paper. Note: This step with the parchment paper is important so you can prevent any chance of burning from the balsamic vinegar.

2. Place the sliced onion, potatoes, tomatoes and garlic onto the baking sheet, and sprinkle on the salt, pepper and the Italian herb seasoning blend. Drizzle on the olive oil and the balsamic vinegar, and start to gently mix all of the ingredients together using your clean hands.

3. Bake it in the oven for 30-40 minutes or until the potatoes are tender. Make sure to flip the potatoes over onto the other side halfway through baking. Serve warm with any grilled or roasted meat.

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