Italian Oven Roasted Vegetables

Easy Italian oven roasted vegetables. The perfect combination of veggies, simply seasoned and tossed in extra virgin olive oil. The perfect gluten free side dish in minutes.

source	The Mediterranean Dish
categories	side dish, vegetable
yield	Serves 6
prep time	10 mins
total time	40 mins

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 -12 Lrg garlic cloves, peeled

Extra virgin olive oil (see our olive oil options here)

½ tbsp dried oregano

1 tsp dried thyme

Salt and pepper

Freshly grated Parmesan cheese for serving, optional

Crushed red pepper flakes, optional

INSTRUCTIONS

1. Preheat the oven to 425 °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 dried oregano, thyme, salt and pepper. Toss to combine.

3. Take the potatoes only and spread them on a lightly-oiled baking pan (I used this one). Roast in 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!)

4. Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional)

NOTES

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 half way 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.