Simple Italian Oven-Roasted Vegetables: the perfect combination, lightly seasoned and tossed in extra-virgin olive oil. They can be the perfect gluten-free garnish, ready in just minutes. They also make a great main vegetarian entrée when served on top of rice or even quinoa. And for vegans, just skip the Parmesan.
12 oz. baby potatoes, scrubbed (halved or quartered if large)
12 oz. Campari tomatoes (or grape or cherry tomatoes)
2 zucchini or summer squash, cut into 1-inch pieces
8 oz. baby bella mushrooms, cleaned, ends trimmed
10–12 large garlic cloves, peeled
¼ cup extra-virgin olive oil
½ tbsp. dried oregano
1 tsp. dried thyme
salt and pepper freshly grated
Parmesan cheese for serving (optional)
crushed red pepper flakes (optional)
1. Preheat your oven to 375°F. Lightly grease a baking sheet with olive oil.
2. Place the potatoes, tomatoes, zucchini, mushrooms and garlic in a large bowl. Drizzle generously with the olive oil. Add the oregano, thyme, salt and pepper. Toss and mix to combine.
3. Spread potatoes on the prepared pan. Roast in the oven for 10 minutes, then add all the remaining vegetables. Return to the oven to roast for another 20 minutes until the veggies are fork-tender.
4. Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes, if desired.
NUTRITION DATA FOR 1 SERVING
Total Carbohydrates 14g
Total Fat 3g
Saturated Fat 0.3g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 2g
Trans Fat 1g
Potassium 107 mg
Dietary Fiber 0.8g
Vitamin A 6% Daily Value
Vitamin C 3% Daily Value
Calcium 36% Daily Value
Iron 14% Daily Value
This AMAZING Recipe can be found in my Mediterranean Refresh Cookbook here