Herb Roasted Vegetables Recipe

Name: Herb Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 450 degrees Fahrenheit.
2
Line a 9x13-inch baking dish with foil.
3
In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
4
Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
5
Toss with a slotted spoon until all vegetables are well coated.
6
Place seasoned vegetables in the foil-lined baking dish.
7
Roast in the preheated oven for 30 minutes.
8
Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
9
Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Herb Roasted Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb Roasted Vegetables

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