HERB ROASTED VEGETABLES
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).
Provided by Vickie Parks
Categories Potatoes
Time 45m
Number Of Ingredients 12
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.
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