Italian Oven Roasted Vegetables
User Reviews
4.8
Italian Oven Roasted Vegetables
Description
This recipe starts by tossing cleaned mushrooms, diced potatoes, tomatoes, zucchini, and peeled garlic cloves in extra virgin olive oil along with dried oregano, thyme, salt, and pepper. Potatoes are roasted first to ensure tenderness, then mixed with the remaining vegetables to roast together until fork-tender.
The roasting produces vegetables with tender interiors and slightly crisped edges, enhancing their flavor complexity. The garlic mellows while contributing aroma. Adding freshly grated Parmesan cheese and crushed red pepper flakes at the end introduces umami and heat, elevating the dish.
Roasted vegetables can be served warm as a side dish accompanying a variety of main courses or as part of an antipasti spread.
For best flavor, thoroughly coat the vegetables with oil and seasonings in a large bowl before roasting. Cutting potatoes into small pieces helps them cook evenly alongside the other vegetables.
Ingredients
- 8 oz baby bella mushroom cleaned, ends trimmed
- 12 oz potato scrubbed (Or cut potatoes in halves or cubes depending on size. You want them to be small, baby
- 12 oz campari tomatoes grape or cherry tomatoes will work also
- 2 zucchini or summer squash, cut into 1-inch pieces
- 10-12 garlic peeled, large cloves
- extra virgin olive oil see our olive oil options here
- 1/2 tbsp oregano dried
- 1 tsp thyme dried
- salt
- black pepper
- Parmesan Cheese optional, freshly grated, for serving
- red pepper flakes optional, crushed
Instructions
- Preheat the oven to 425 degrees F.
- Place the mushrooms, veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil (about 1/4 cup olive oil or so). Add the dried oregano, thyme, salt and pepper. Toss to combine.
- 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!)
- Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional).
Notes
- Use a large bowl to evenly coat the vegetables with olive oil and seasonings before roasting.
- Roast potatoes first to ensure they become tender as they take longer to cook than other vegetables.
- Cut larger potatoes into quarters or dice to match cooking time with other vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 14.3g | 5% |
| Protein | 3.8g | 8% |
| Saturated Fat | 0.4g | 2% |
| Sodium | 14.8mg | 1% |
| Potassium | 733mg | 16% |
| Fiber | 3.1g | 12% |
| Vitamin A | 603IU | 12% |
| Vitamin C | 32.2mg | 36% |
| Calcium | 48.6mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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