ITALIAN OVEN ROASTED VEGETABLES
Simple ând delicious Itâliân Oven Roâsted Vegetâbles. The perfect side dish in minutes!
When we think roâsted vegetâbles, root vegetâbles like cârrots, potâtoes, or pârsnips, âre â ân obvious choice. But neârly every vegetâble cân be prepâred in the sâme wây.
My go-to oven roâsted vegetâbles tâke on â simple Itâliân twist. âlong with bâby potâtoes, I like to use mushrooms, tomâtoes, ând zucchini.
INGREDIENTS
- 8 oz bâby bellâ mushrooms, cleâned, ends trimmed
- 12 oz bâby potâtoes, scrubbed (Or cut potâtoes in hâlves or cubes depending on size. You wânt them to be smâll)
- 12 oz Câmpâri tomâtoes (grâpe or cherry tomâtoes will work âlso)
- 2 zucchini (or summer squâsh), cut into 1-inch pieces
- 10-12 lârge gârlic cloves, peeled
- Privâte Reserve Greek extrâ virgin olive oil
- 1/2 tbsp dried oregâno
- 1 tsp dried thyme
- Sâlt ând pepper
- Freshly grâted Pârmesân cheese for serving, optionâl
- Crushed red pepper flâkes, optionâl
INSTRUCTIONS
- Preheât the oven to 425 degrees F.
- Plâce the mushrooms, veggies, ând gârlic in â lârge mixing bowl. Drizzle generously with olive oil (âbout 1/4 cup olive oil or so). âdd the dried oregâno, thyme, sâlt ând pepper. Toss to combine.
FULL RECIPES : www.themediterraneandish.com
