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Herb Roasted Vegetables

Herb Roasted Vegetables created by Lalaloula

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).

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • 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).
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RECIPE MADE WITH LOVE BY

@Northwestgal
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@Northwestgal
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"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)."
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  1. Mei C.
    Added a bit more Rosemary & garlic, switched the potatoes with pumpkin and omitted the cheese. I believe it's the herbal concoction that does the trick and it really was very good. Thank you very much for sharing such a simple yet yummy veggie dish !
    Reply
  2. DailyInspiration
    Soooo good! We love roasted veggies and they came out wonderfully browned and flavorful. I had just made a run to the Farmer's Market so I had plenty of beautiful bell peppers, zucchini, yellow squash, and both red onions and vidalia onions and let's not forget mushrooms -yum! This dish went so well with my grilled salmon. Will definitely make again!
    Reply
  3. Yogachef
    Tasty with my on-hand combo of potatoes, carrots, onion, and mushrooms! Did not change spices. Family really enjoyed along with roasted chicken.
    Reply
  4. mama smurf
    Made this for Tomatoe & Pepper tag game...DELICIOUS! I followed the instructions except for cutting the potatoes a little smaller and using some eggplant that I had left and topping with fresh parmesan cheese. Heaven! I had it for dinner served with pork chops and mashed potatoes and for breakfast I used the leftovers in an omelet like justcallmetoni had. Thank you for another wonderful dish. P.S. Made this again and this time here are the stars I forgot before for a wonderful dish!
    Reply
  5. Sharon123
    Yum! What a great breakfast this made. I really enjoyed all the herb flavors and will make again. Thanks! Made for the Spain/Portugal game(this month potatoes).
    Reply
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