Ham-Bacon-Potato Bake

First let me say that the amounts in this recipe can easily be adjusted to fit your needs. You can make a very small portion, or a large portion for a crowd.

Grab a roasting tray. Spray it with olive oil spray or your favorite cooking spray.

Wash and chop the potatoes in halves or quarters, depending on their size (you’re going for large bite-sized pieces). Peel and chop the carrots into bite-sized chunks. Chop the onion into large wedges. Place all vegetables into the sprayed roasting tray.

Add in ham, cubed into bite-sized pieces. Add as much or as little as you like.

Next, drizzle olive oil over all of the vegetables and ham, enough to coat everything.

Now sprinkle on your spices and herbs. Go easy on salt, because the bacon and ham will have plenty. I put on a lot of freshly ground black pepper, and whatever herb combination I want. My favorite is fresh chopped rosemary, but basil and thyme are both great too!

Give it a good stir (I use my hands) to make sure everything has your herbs and spices on it.

Lastly, lay the slices of bacon over the top.

Cover the tray with foil and put it on the grill, medium high heat, for about 30 minutes, or until the vegetables are fork tender. You’ll want to check it occasionally to make sure it isn’t sticking. You can also roast this in the oven at 400 degrees for around 40 minutes.

You won’t believe the aroma when you uncover the finished meal! You can have fun with this recipe. I sometimes add in zucchini, squash of any kind, fresh tomatoes—whatever sounds good. Zucchini and tomatoes don’t take as long to cook as the root vegetables, so add them in after about 20 minutes.