Ingredients
-
3
-
1 1/2
-
1/2
-
1 1/2
-
1/2
-
1/2
-
1
-
6
-
1
-
6
-
-
-
-
-
Directions
Herb Roasted Vegetables,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 familys 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).,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 !,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!
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Steps
|
1
Done
|
Preheat Oven to 450 Degrees Fahrenheit. |
|
2
Done
|
Line a 9x13-Inch Baking Dish With Foil. |
|
3
Done
|
in a Large Bowl Combine Olive Oil, Oregano (or Thyme), Rosemary, Garlic, and Salt and Pepper; Mix Until Well Blended. |
|
4
Done
|
Add the Prepared Onion, Potatoes, Bell Pepper, Mushrooms, and Zucchini to the Seasoned Oil Mixture. |
|
5
Done
|
Toss With a Slotted Spoon Until All Vegetables Are Well Coated. |
|
6
Done
|
Place Seasoned Vegetables in the Foil-Lined Baking Dish. |
|
7
Done
|
Roast in the Preheated Oven For 30 Minutes. |
|
8
Done
|
Remove Baking Dish from Oven and Sprinkle Mozzarella Cheese on Top of the Roasted Vegetables. |
|
9
Done
|
Return Baking Dish to Oven and Roast For 5 More Minutes (or Until the Cheese Just Begins to Melt). |
