Herb Roasted Vegetables

Vickie Parks


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).


★★★★★ 1 vote

10 Min
35 Min


  • 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


  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.

Printable Recipe Card

About Herb Roasted Vegetables

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

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