Mixed Pantry Pan Roast

• 1 pound fingerling potatoes, halved lengthwise
• 1 (medium) sweet onion, coarsely chopped
• 4 cloves garlic, thickly sliced
• 1/2 teaspoon crushed red pepper
• 1/4 cup extra-virgin olive oil
• Salt
• 1/2 cup oil-packed, sun-dried tomatoes, drained and coarsely chopped
• 1 lemon, very thinly sliced and seeded
• 1 can (14 ounces) hearts of palm, drained, hearts cut into 1-inch pieces
• 2 cans (8 to 10 ounces) oil-packed smoked sardines, drained

1. Preheat the oven to 450u0b0. In a large bowl, toss the potatoes with the onion, garlic, crushed red pepper and olive oil and season with salt. Spread the potato mixture in a large glass or ceramic baking dish. Add the sun-dried tomatoes and lemon slices to the bowl and toss with any remaining oil from the tomatoes. Scatter the sun-dried tomatoes and lemon slices over the potatoes.
2. Bake for about 25 minutes, or until the potatoes are tender. Stir in the hearts of palm and roast for 5 minutes longer. Add the sardines and roast for about 1 minute longer, just until heated through. Serve the pan roast right away.

potatoes, sweet onion, garlic, red pepper, extravirgin olive oil, salt, tomatoes, lemon, hearts of palm, sardines

Taken from www.myrecipes.com/recipe/mixed-pantry-pan-roast (may not work)