Photo of Warm New Potatoes with Roasted Vegetables by WW

Warm New Potatoes with Roasted Vegetables

0 - 3
PersonalPoints™ per serving
Total Time
1 hr
10 min
50 min
Enjoy the wonderful aroma of vegetables roasting in the oven - then enjoy eating them!


Uncooked new potato(es)

500 gm

Rosemary sprig

2½ item(s)

Cumin seeds

½ tsp(s), (optional)

Uncooked zucchini

1 medium, sliced

Green pepper(s)

2 medium, red or yellow deseeded and cut into chunks, red and yellow

Fresh tomato(es)

20 small

Table salt

1 tsp(s)

Black pepper

½ pinch

Fresh lemon juice

2 tbsp(s)

Fat-free balsamic vinaigrette dressing

2 tbsp(s)

Fresh parsley

2 tsp(s), chopped

Garlic clove(s)

1 clove(s), large, pureed (1 tsp)


  1. Preheat oven to 6/200°C/400°F.
  2. Put olive oil into roasting pan with potatoes. Toss to coat. Add rosemary and ground cumin, if using, then roast for 15 minutes.
  3. Remove roasting pan from oven. Tip in all remaining vegetables, apart from tomatoes.Season, toss together, then roast for another 25 -30 minutes.
  4. Cut vine tomatoes (if using) into 4 bunches. Add tomatoes to roasting pan and roast for 5 more minutes.
  5. Mix lemon juice, balsamic vinaigrette, parsley and garlic puree. Sprinkle over vegetables and serve at once.