Herb Roasted Vegetables

NorthwestGal's Note:

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 family’s 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).

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

• 3 tablespoons olive oil
• 1 ½ teaspoons oregano leaves or 1 ½ teaspoons dried thyme
• ½ teaspoon rosemary , crushed
• 1 ½ teaspoons garlic , minced
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper (or to taste)
• 1 red onion , cut in wedges (or 1 cup pearl onions)
• 6 small red potatoes , quartered
• 1 red bell pepper , seeded and cut into bite-size chunks
• 6 ounces button mushrooms , cut in half
• 1 medium zucchini , cut into 1/2-inch slices
• ½-1 cup mozzarella cheese, grated or ½-1 cup swiss cheese

Directions:

1. Preheat oven to 450 degrees Fahrenheit.
2. Line a 9x13-inch baking dish with foil.
3. In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
4. Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
5. Toss with a slotted spoon until all vegetables are well coated.
6. Place seasoned vegetables in the foil-lined baking dish.
7. Roast in the preheated oven for 30 minutes.
8. Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
9. Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).

Reviews

[NurseJaney]

Put everything together as listed, then GRILLED in a hole-y basket on the grill, while a pork tenderloin cooked ! The zucchini are producing at full blast, so made that the largest proportion of the veggies. Everything carmelized nicely, and DH and I ate the ENTIRE thing -- which I was planning to have leftovers. Didn't miss the cheese at all. Thanks for posting a nice combo of spices as well -- most I had fresh grown.

[mama smurf]

Made this for Tomatoe & Pepper tag game...DELICIOUS! I followed the instructions except for cutting the potatoes a little smaller and using some eggplant that I had left and topping with fresh parmesan cheese. Heaven! I had it for dinner served with pork chops and mashed potatoes and for breakfast I used the leftovers in an omelet like justcallmetoni had. Thank you for another wonderful dish.

[White Rose Child]

These are as decadent as roasted veggies can possibly be! Yummm. Everything caramelized beautifully. I used some thyme AND some oregano - the more herbs, the better! For my vegan family, the cheese was not missed at all. The only other slight change I made was to sprinkle coarse salt on each serving, in place of regular salt. Served with Barbecue Tofu. Made for ZWT 2010, by a member of the Sassy Sailors & Co. Thanks for a keeper!