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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
Keep the potatoes small so they soften during the first roast. Give larger pieces a few extra minutes before adding the quicker-cooking vegetables.
Adapted from Suzy Karadsheh, The Mediterranean Dish.
