I stole this recipe for Italian Oven Roasted Vegetables from themediterraneandish.com. Herb seasoned vegetables are roasted for this tasty side dish. Mushrooms, potatoes, tomatoes, zucchini and garlic are tossed with an olive oil, oregano, thyme, salt and pepper dressing. The potatoes start roasting in the oven first, and then the other vegetables are added to the pan. Sprinkling with Parmesan cheese, finishes this tasty vegetable recipe. The roasted vegetables are so tasty, even someone who doesn’t like vegetables will like this dish. Even someone who avoids vegetables at all costs, should like this dish.
In a large bowl add 8 whole mushrooms (stems removed), 12 oz whole cherry tomatoes, 2 chopped zucchini and 10 peeled garlic cloves.
Next, add in 12 oz baby potatoes. (I used a bag of gemstone potatoes.) If using larger potatoes, halve or quarter them, so they will cook in this recipe’s short roasting time.
In a liquid measuring cup or small bowl add in ¼ cup olive oil. Then add ½ tsp dried oregano, 1 tsp thyme, salt and pepper.
Whisk to combine the olive oil mixture. Then pour the mixture over the vegetables and toss to coat.
Take the potatoes out of the bowl and spread them on a lightly oiled baking sheet (I use a sprayed parchment paper for easier clean up). Roast the potatoes in a 425 F oven for 10 minutes.
Then, remove the potatoes from the oven and add remaining vegetables. Next return the pan to the oven to roast for another 20 minutes until the veggies are fork tender (some charring is good).
Sprinkle immediately with freshly grated Parmesan cheese.
Scoop vegetables out of pan and serve warm.
If you liked this recipe for Italian Oven Roasted Vegetables, you can other roasted vegetables recipes like Roasted Eggplant & Tomato Orzo Pasta or Roasted Vegetable Penne.
Italian Oven Roasted Vegetables
Herb seasoned vegetables are roasted for this tasty side dish. Mushrooms, potatoes, tomatoes, zucchini and garlic are tossed with an olive oil, oregano, thyme, salt and pepper dressing. The potatoes start roasting in the oven first, and then the other vegetables are added to the pan. Sprinkling with Parmesan cheese, finishes this tasty vegetable recipe. The roasted vegetables are so tasty, even someone who doesn’t like vegetables will like this dish.
Ingredients
- 8 oz baby bella mushrooms cleaned, ends trimmed
- 12 oz baby potatoes scrubbed (or larger halved)
- 12 oz Campari tomatoes or grape or cherry
- 2 zucchini or summer squash cut into 1 inch pieces
- 10-12 garlic cloves peeled
- Olive oil
- ½ tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper
- Parmesan cheese
Instructions
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Preheat oven to 425 F.
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Place mushrooms, other veggies and garlic in a large mixing bowl. Drizzle with ¼ cup olive oil. Add oregano, thyme, salt and pepper. Toss to combine.
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Take the potatoes out and spread them on a lightly oiled baking sheet. Roast in oven for 10 minutes. Remove from oven and add remaining vegetables. Return to the oven to roast for another 20 minutes until the veggies are fork tender (some charring is good).
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Sprinkle immediately with freshly grated Parmesan cheese and crushed red pepper flakes (if desired).