Side DishItalian

Oven Roasted Vegetables

Name: Oven Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 8 ounces baby bella mushrooms, (cleaned and trimmed); 12 ounces baby potatoes, (scrubbed (Or cut potatoes in halves or cubes depending on size. You want them to be small)); 12 ounces Campari, (grape, or cherry tomatoes); 2 zucchini or summer squash, (cut into 1-inch pieces); 10-12 large garlic cloves, (peeled); 1 1/2 teaspoons dried oregano; 1 teaspoon dried thyme; Kosher salt; Black pepper; Extra virgin olive oil; Freshly grated Parmesan, (for serving (optional)); Crushed red pepper flakes (optional)

4.2

(10 reviews)

Author:Suzy Karadsheh Total: 0h 40m 12 ingredients 6 servings

These simple roasted vegetables are seasoned Italian-style and finished with freshly grated parmesan cheese. Incredible!

Add to My Account

Prep Time

0h 10m

Cook Time

0h 30m

Ingredients

Yield

6 servings

Calories

Method

Step-by-step instructions

Get ready. Preheat the oven to 425°F. Lightly oil a sheet pan.

Season the veggies. To a large mixing bowl, add the mushrooms, potatoes, tomatoes, zucchini, and garlic. Season with the dried oregano, thyme, and a good pinch or two of salt and pepper. Drizzle generously with olive oil (about 1/4 cup or so) and toss to combine.

Roast the potatoes. Transfer only the potatoes to the prepared pan and spread out so they’re not touching. Roast in the heated oven for 10 minutes. Remove from the heat, and then add the remaining veggie mixture. Return to the oven to roast for another 20 minutes, or until everything is fork-tender (some charring is good!).

Finish and serve. Serve immediately, with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes if you’d like.

Author & Creator

Suzy Karadsheh

Source Recipe