Italian Oven Roasted Vegetables

Delicious, roasted to tender perfection, and bold with Italian flavors from fresh garlic, oregano, thyme and extra virgin olive oil!

Yield:
4 servings
Category:
Vegetables
Cuisine:
Greek
Prep Time:
15 min
Cooking Time:
30 min
Total Time:
45 min

INGREDIENTS:

  • 8 oz baby bella mushrooms cleaned, ends trimmed
  • 12 oz baby potatoes, scrubbed (Or cut potatoes in halves or cubes depending on size)
  • 12 oz Campari tomatoes, or grape or cherry tomatoes
  • 2 small zucchinis, cut into 1/2 inch pieces
  • 1 red or yellow bell pepper, cored and cut into 1/4 inch strips
  • 10-12 large garlic cloves peeled
  • Extra virgin olive oil
  • ½ tablespoon dried or 1 tablespoon fresh oregano
  • 1 teaspoon dried or 2 teaspoons fresh thyme
  • Salt and pepper Freshly grated Parmesan cheese for serving
  • Crushed red pepper flakes

DIRECTIONS:

  1. Preheat the oven to 425 degrees F.
  2. Place the mushrooms, veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil (about ¼ cup olive oil or so). Add the oregano, thyme, salt and pepper. Toss to combine.
  3. Take the potatoes only and spread them on a lightly-oiled baking pan. Roast in the heated oven for 10 minutes. Remove from the heat, and then add the mushrooms and remaining vegetables. Return to the oven to roast for another 20 minutes or until the veggies are fork-tender (some charring is good!)
  4. Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes.

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