I started with a recipe that I found on the McCormick spice website but I have changed it to incorporate vegetables and herbs that better suit my family’s taste preferences. 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).
- 3 tablespoons olive oil
- 1 1⁄2 teaspoons oregano leaves or 1 1⁄2 teaspoons dried thyme
- 1⁄2 teaspoon rosemary, crushed
- 1 1⁄2 teaspoons garlic, minced
- 1⁄2 teaspoon salt (or to taste)
- 1⁄2 teaspoon black pepper (or to taste)
- 1 red onion, cut in wedges (or 1 cup pearl onions)
- 6 small red potatoes, quartered
- 1 red bell pepper, seeded and cut into bite-size chunks
- 6 ounces button mushrooms, cut in half
- 1 medium zucchini, cut into 1/2-inch slices
- 1⁄2-1 cup mozzarella cheese, grated or 1⁄2-1 cup swiss cheese
- Preheat oven to 450 degrees Fahrenheit.
- Line a 9x13-inch baking dish with foil.
- In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
- Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
- Toss with a slotted spoon until all vegetables are well coated.
- Place seasoned vegetables in the foil-lined baking dish.
- Roast in the preheated oven for 30 minutes.
- Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
- Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).
Mmm, these vegetables are so tasty! I love how the roasting process brings out their natural sweetness and makes them so aromatic.
I made half the recipe but kept the amount of rosemary at 1/2 ts and added about 1/4 ts of dried sage, because I like sage. I needed only 1/8 ts salt, but thats just personal preference. For the veggies I used what was on hand: carrots, brown onions, red bell pepper and tomatoes. I liked this combination a lot but am sure, that the mix you suggest would have been equally delicious. For me the cheese on top made this extra special, it would be a wonderful addition to any fancy dinner like this (I used the swiss option and the lesser amount).
I turned the temp down to 375?F and that was plenty to get a very nice roasted brown at 30 minutes.
THANK YOU SO MUCH for sharing this keeper with us, NorthwestGal! Ill add it to my routine, it is so versatile, easy and yummy!
Made and reviewed for one of my babies during PAC Spring 2012.
WOW!!!...WOW!!!... and Double WOW!!! I made these for New Years Eve.. and The Crowd went WILD!!!... I did however change a few things... I added yellow squash to the mix..added lots more fresh garlic..... lots more fresh rosemary...... and deleted the cheese......
My hats off to NorthwestGal !!!!! YOU ROCK!!!
Put everything together as listed, then GRILLED in a hole-y basket on the grill, while a pork tenderloin cooked ! The zucchini are producing at full blast, so made that the largest proportion of the veggies. Everything carmelized nicely, and DH and I ate the ENTIRE thing -- which I was planning to have leftovers. Didn't miss the cheese at all. Thanks for posting a nice combo of spices as well -- most I had fresh grown.