Side Dish
Italian Oven-Roasted Vegetables
Oregano and thyme season a sheet pan of baby potatoes, mushrooms, zucchini, tomatoes and garlic.
- Yield
- 6 servings
- Cuisine
- Italian
Serving ideas
Serve alongside grilled chicken or spoon the vegetables and their juices over white beans.
Ingredients
See the ingredient checklist
- 8 oz baby bella mushrooms, cleaned and trimmed
- 12 oz baby potatoes, scrubbed and cut into small pieces if large
- 12 oz Campari tomatoes, or grape or cherry tomatoes
- 2 zucchini or summer squash, cut into 1-inch pieces
- 10 to 12 large cloves garlic, peeled
- 1/4 cup extra-virgin olive oil, approximately, plus a little for the pan
- 1/2 tbsp dried oregano
- 1 tsp dried thyme
- salt and black pepper, to taste
- freshly grated Parmesan, optional, for serving
- crushed red pepper flakes, optional, for serving
Before you cook
Keep the potatoes small so they soften during the first roast. Give larger pieces a few extra minutes before adding the quicker-cooking vegetables.
How to make Italian Oven-Roasted Vegetables
Heat the oven to 425°F and lightly oil a baking sheet.
In a large bowl, coat the potatoes, mushrooms, tomatoes, squash and garlic with the olive oil, oregano, thyme, salt and pepper.
Spread the potatoes on the sheet and roast for 10 minutes. Add the rest of the vegetables and garlic and roast for about 20 minutes more, until the vegetables are tender when pierced.
Serve hot with grated Parmesan and red pepper flakes, if using.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Italian Oven-Roasted Vegetables
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Ingredients
8 oz baby bella mushrooms cleaned and trimmed- 12 oz baby potatoes scrubbed and cut into small pieces if large
- 12 oz Campari tomatoes or grape or cherry tomatoes
- 2 zucchini or summer squash cut into 1-inch pieces
- 10 to 12 large cloves garlic peeled
- ¼ cup extra-virgin olive oil approximately, plus a little for the pan
- ½ tbsp dried oregano
- 1 tsp dried thyme
- salt and black pepper to taste
- freshly grated Parmesan optional, for serving
- crushed red pepper flakes optional, for serving
Instructions
- Heat the oven to 425°F and lightly oil a baking sheet.
- In a large bowl, coat the potatoes, mushrooms, tomatoes, squash and garlic with the olive oil, oregano, thyme, salt and pepper.
- Spread the potatoes on the sheet and roast for 10 minutes. Add the rest of the vegetables and garlic and roast for about 20 minutes more, until the vegetables are tender when pierced.
- Serve hot with grated Parmesan and red pepper flakes, if using.
Notes
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