Herb Roasted Vegetables
By
Vickie Parks
@Northwestgal
2
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).
Ingredients
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3 Tbspolive oil
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1 1/2 tsporegano leaves (or thyme leaves)
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1/2 tspcrushed rosemary
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1 1/2 tspminced garlic
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1/2 tspsalt (or to taste)
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1/2 tspblack pepper (or to taste)
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1red onion, cut into wedgees (or 1 cup pearl onions)
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6small red potatoes, quartered
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1red bell pepper, seeded and cut into chunks
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6 ozbutton mushrooms, cut in half
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1medium zucchini, cut into 1/2-inch slices
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1/2-1 cgrated mozzarella or swiss cheese
How to Make Herb Roasted Vegetables
- Preheat oven to 450°F. Line a 9x13-inch baking dish with foil; set aside.
- In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, salt, and pepper; mix until well blended.
- Add the onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture, and toss until well coated.
- Place seasoned vegetables in the foil-lined baking dish. Roast in preheated oven for 30 minutes
- 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 Herb Roasted Vegetables
Course/Dish: Potatoes
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian Low Fat
Other Tags: Quick & Easy Healthy
