italian oven roasted vegetables
Ingredients
- 8 oz baby bella mushrooms cleaned, ends trimmed
- 12 oz baby potatoes scrubbed (Or cut potatoes in halves or cubes depending on size. You want them to be small)
- 12 oz campari tomatoes (grape or cherry tomatoes will work also)
- 2 zucchini (or summer squash), cut into 1-inch pieces
- 10 to 12 large cloves garlic peeled
- extra virgin olive oil
- 1/2 tbs oregano dried
- 1 tsp thyme
- salt and pepper
- parmesan cheese Freshly grated for serving, optional
- crushed red pepper flakes optional
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 (I used this one). Roast in the heated oven for 10 minutes. Remove from heat, and then add the mushrooms and remaining vegetables. Return to oven to roast for another 20 minutes 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
There’s a reason these Italian oven roasted vegetables are so popular–Delicious, roasted to tender perfection, and bold with Italian flavors from fresh garlic, oregano, thyme, and extra virgin olive oil! I make these easy roasted vegetables almost weekly as a side to some of my favorite chicken and fish dishes. But they also make a great vegetarian main on top of rice or even quinoa. And for vegans, simply omit the Parmesan cheese.
- Cook’s Tip: For best results, don’t skip step #2. To flavor the vegetables well and to ensure they are well-coated with the olive oil and seasonings, it helps to use a big mixing bowl to do that first before transferring to a baking pan or baking sheet.
- Cook’s Tip #2: Since potatoes take a bit longer to cook, it’s good to give them a head start in the oven. Bake potatoes first for a few minutes until you are able to stick a fork about halfway through with just a little bit of resistance (about 10 to 15 minutes). Also, if you are not using small baby potatoes, may sure to cut them into quarters or diced.
1- Set the Oven on High. High heat is ideal for roasting vegetables. You can set your oven to anywhere from 400 degrees F to 450 degrees F, depending on what vegetables you’re working with.
2- Flavor the Vegetables well. One important thing is to make sure the vegetables are evenly seasoned. To do that, place the already cut vegetables in a large bowl, add extra virgin olive oil, salt, pepper, and spices of your choices (I used oregano and thyme).
3- Use a Heavy, Dark Baking Sheet, or Pan. The dark coating helps the veggies brown well. I often use this cast iron baking dish, the added benefit of cast iron is that it provides even, steady heat.
4- Do Not Crowd the Vegetables in the Baking Pan. To get the best texture out of our veggies, make sure they are spread in one single layer on your baking pan.
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