HERB ROASTED VEGETABLES

Herb Roasted Vegetables image

Provided by Vickie Parks

Time 45m

Number Of Ingredients 12

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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

Steps:

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.