Cast Iron Roasted Potatoes and Vegetables

cast iron roasted potatoes and vegetables


  • 4 cups of red potatoes, cut in same-size pieces
  • 1 large Vidalia onion, sliced in wedges
  • 2 small zucchinis, cut in bite size pieces
  • 1 medium red pepper, 1 medium yellow pepper, 1 medium orange pepper – cut in bite size pieces
  • 1 cup white mushrooms cut in half
  • 1 container of cherry tomatoes
  • 2 tablespoons olive oil
  • 3 cloves of fresh garlic, chopped
  • salt and pepper to taste
  • red pepper flakes to taste


  • Heat a large cast iron skillet either in the oven 350 degree or in a closed grill
  • Add olive oil, onions, garlic, potatoes and seasonings
  • Cook for 20 minutes
  • Add peppers, mushrooms, zucchini and cherry tomatoes and a bit more seasoning and cook for another 20 to 30 ┬áminutes or until potatoes and vegetables are fork tender.