Herb Roasted Vegetables

Vickie Parks

By
@Northwestgal

This is a very versatile recipe that lends itself well to changes. Use whatever vegetables and herb combinations that work best for you. Some of the other vegetables that I have enjoyed in this dish include yellow squash, corn on the cob (cut into 1-inch chunks) and other bell peppers (green, yellow, orange).


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Comments:

Serves:

6

Prep:

10 Min

Cook:

35 Min

Method:

Roast

Ingredients

3 Tbsp
olive oil
1 1/2 tsp
oregano leaves (or thyme leaves)
1/2 tsp
crushed rosemary
1 1/2 tsp
minced garlic
1/2 tsp
salt (or to taste)
1/2 tsp
black pepper (or to taste)
1
red onion, cut into wedgees (or 1 cup pearl onions)
6
small red potatoes, quartered
1
red bell pepper, seeded and cut into chunks
6 oz
button mushrooms, cut in half
1
medium zucchini, cut into 1/2-inch slices
1/2-1 c
grated mozzarella or swiss cheese

Directions Step-By-Step

1
Preheat oven to 450°F. Line a 9x13-inch baking dish with foil; set aside.
2
In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, salt, and pepper; mix until well blended.
3
Add the onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture, and toss until well coated.
4
Place seasoned vegetables in the foil-lined baking dish. Roast in preheated oven for 30 minutes
5
Sprinkle mozzarella cheese on top of the roasted vegetables, and roast another 5 minutes (or until the cheese just begins to melt). Serve immediately.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian, Low Fat
Other Tags: Quick & Easy, Healthy