RECIPE: Sheet Pan Ring Bologna & Veggies

Sheet Pan Ring Bologna & Veggies

This recipe is SO easy, like almost too easy to where I sometimes find myself feeling like I am forgetting something while I’m waiting for it to finish cooking.

Ingredients:

• 2 Zucchini’s cut into 1/2 inch full moon’s (available in the Creamery store)
• 9 Peter Wilcox Potatoes quartered 
• 1 Ring Bologna cut into slices
• 2 Tbsp Roasted Garlic Olive Oil 
• 3 T Butter 
• 1 t Garlic Salt
• 1 t Dried Basil
• 1/2 t Cayenne Pepper
• Salt & Pepper to taste
• Parmesan Cheese 

Directions:

• Preheat your oven to 450°
• Boil your potatoes in salted water for 5-10 minutes until fork tender.
• Drain the potatoes.
• Place your chopped zucchini, potatoes, and sliced bologna evenly on a baking pan.
• Melt the butter and mix in the olive oil, garlic salt, basil, s&p, and cayenne.
• Drizzle & evenly spread the mixture over the zucchini, potatoes, and bologna.
• Roast for 20 minutes. *I personally like my bologna to be crispy – since it is pre-cooked you can add it 10 minutes into the roasting for softer bologna*
• Remove the pan from the oven and sprinkle with parmesan cheese.
• Turn on broil and broil on the top rack for 5-10 minutes.
• Let cool and ENJOY!