Herb Roasted Vegetables

By Vickie Parks
@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).

Rating:

★★★★★ 1 vote

Comments:

3 Comments

Serves:

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

How to Make Herb Roasted Vegetables

Step-by-Step

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