Roasted Potatoes and Broccoli

Ingredients

• 1 pound Yukon Gold potatoes cut into 1-inch pieces
• 4 tablespoons olive oil divided
• Kosher salt and freshly ground black pepper to taste
•  Italian seasoning
• 1/2 cup grated Parmesan cheese plus more for serving (optional) ( Vegan or Non Vegan)
• 1 pound broccoli cut into florets of similar size
• 2 cloves garlic minced
• 1 Full purple onion
• 1 Full red bell pepper
• 1 bunch of fresh spinach
• 1 full green and yellow squash
• 1 container Portobello mushrooms
• 1 tablespoon fresh lemon juice from about ½ a lemon

Instructions

• Preheat oven to 425°F.
• Line a rimmed baking sheet with parchment paper.
• Place potatoes in a large bowl and drizzle with 2 tablespoons of the olive oil and season to taste with salt and pepper; toss to coat. Spread in an even layer over half of the prepared baking sheet. Bake 25 minutes, stirring once halfway through.
• Meanwhile, in a large bowl toss together broccoli florets, minced garlic, remaining 2 tablespoons of olive oil and lemon juice until coated. Season with salt, Italian seasoning and pepper and toss again.
• On the side in a separate skillet add 1 tablespoon of olive oil and sauté mushrooms, onion, squash and bell pepper for 3 minutes.
• When potatoes have roasted for 25 minutes, remove from oven and stir. Spread the seasoned broccoli florets in an even layer on the other half of the baking sheet. Pour sautéed mushroom mix on-top of potatoes and broccoli. Sprinkle fresh spinach on top . drizzle lightly with olive oil. Bake 15 minutes.
• Remove from oven; sprinkle Parmesan cheese evenly over all; bake 10 minutes more, or until potatoes and broccoli have crispy edges. Gently stir to combine broccoli and potatoes and transfer to serving bowl; sprinkle with more parmesan cheese if desired. Serve hot.