Description
Oven roasted vegetables made with baby potatoes, mushrooms, zucchini, cherry tomatoes, and garlic, seasoned with Italian herbs and roasted until perfectly caramelized.
Ingredients
8 ounces baby bella mushrooms, cleaned and trimmed
12 ounces baby potatoes, scrubbed and halved or cubed if large
12 ounces cherry or grape tomatoes
2 medium zucchini or yellow summer squash, cut into 1-inch pieces
10 to 12 large garlic cloves, peeled
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1/4 cup extra virgin olive oil
Salt, to taste
Black pepper, to taste
1/4 cup freshly grated Parmesan cheese (optional)
Crushed red pepper flakes (optional)
Instructions
1. Preheat the oven to 425°F. Lightly coat a large sheet pan with oil.
2. In a large mixing bowl, combine the mushrooms, potatoes, tomatoes, zucchini, and garlic cloves.
3. Sprinkle with oregano, thyme, salt, and black pepper. Drizzle with olive oil and toss well to evenly coat all the vegetables.
4. Spread the potatoes alone on the prepared sheet pan, arranging them in a single layer so they are not touching. Roast for 10 minutes.
5. Remove the pan from the oven and add the remaining vegetables, spreading everything into an even layer.
6. Return to the oven and roast for an additional 20 minutes, or until the vegetables are tender and lightly caramelized at the edges.
7. Serve warm, topped with freshly grated Parmesan and a pinch of crushed red pepper flakes if desired.
Notes
For best results, avoid overcrowding the pan to ensure proper caramelization.
Cut vegetables into uniform sizes for even cooking.
Reheat leftovers in a hot oven to restore crisp texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Healthy Comfort Food
- Method: Roasting
- Cuisine: Italian