Herb Roasted Vegetables
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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).
- Ready In:
- 45mins
- Serves:
- Units:
16
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ingredients
- 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
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
Contributor
"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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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
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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
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Tasty with my on-hand combo of potatoes, carrots, onion, and mushrooms! Did not change spices. Family really enjoyed along with roasted chicken.Reply
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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 -
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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