Go Back
Print

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.

Course Vegetable
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people

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

  1. Preheat oven to 425 F.
  2. 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.
  3. 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).
  4. Sprinkle immediately with freshly grated Parmesan cheese and crushed red pepper flakes (if desired).