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herb roasted vegetables

(5 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is a very versatile recipe that lends itself well to changes. Use whatever vegetables and herb combinations that work best for you. Some of the other vegetables that I have enjoyed in this dish include yellow squash, corn on the cob (cut into 1-inch chunks) and other bell peppers (green, yellow, orange).

(5 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 35 Min
method Roast

Ingredients For herb roasted vegetables

  • 3 Tbsp
    olive oil
  • 1 1/2 tsp
    oregano leaves (or thyme leaves)
  • 1/2 tsp
    crushed rosemary
  • 1 1/2 tsp
    minced garlic
  • 1/2 tsp
    salt (or to taste)
  • 1/2 tsp
    black pepper (or to taste)
  • 1
    red onion, cut into wedgees (or 1 cup pearl onions)
  • 6
    small red potatoes, quartered
  • 1
    red bell pepper, seeded and cut into chunks
  • 6 oz
    button mushrooms, cut in half
  • 1
    medium zucchini, cut into 1/2-inch slices
  • 1/2-1 c
    grated mozzarella or swiss cheese

How To Make herb roasted vegetables

  • 1
    Preheat oven to 450°F. Line a 9x13-inch baking dish with foil; set aside.
  • 2
    In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, salt, and pepper; mix until well blended.
  • 3
    Add the onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture, and toss until well coated.
  • 4
    Place seasoned vegetables in the foil-lined baking dish. Roast in preheated oven for 30 minutes
  • 5
    Sprinkle mozzarella cheese on top of the roasted vegetables, and roast another 5 minutes (or until the cheese just begins to melt). Serve immediately.
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