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Nutrition Facts
Serving Size 1 (288g) Recipe makes 6 servings
Calories 237
Calories from Fat 84		(35%)
Amount Per Serving		%DV
	Total Fat 9.4g	14%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 5.6g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 268mg		11%
Potassium 1043mg		29%
Total Carbohydrate 33.0g		11%
	Dietary Fiber 4.5g	17%
	Sugars 4.5g
Protein 7.1g		14%
detailed view... how is this calculated?

Herb Roasted Vegetables

Recipe #376387 | 45 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: NorthwestGal
Jun 9, 2009

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).

SERVES 6 -8 (change servings and units)

Ingredients

3 tablespoons olive oil
1 1/2 teaspoons oregano leaves or dried thyme
1/2 teaspoon rosemary, crushed
1 1/2 teaspoons garlic, minced
1/2 teaspoon salt (or to taste)
1/2 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
1/2-1 cup mozzarella cheese, grated or 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).

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Featured Reviews for This Recipe

From: WiGal

On Aug 16, 2009

Perfectly delicious! I cut my potatoes into 1/4 inch pieces and they were done at same time as rest. DH did not want me to turn on the oven (82 and muggy here) so he grilled these in a foil pan with foil loosely on top. I used some of the oil spice paste to also rub on our pork chops. DH grilled the veggies first, then we put them in my oven on a Keep Warm setting and added the Swiss cheese. Meanwhile he dampered down the grill and then grilled the pork chops. Thank you NorthwestGal for sharing. Made for PRMR.

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From: *Bellinda*

On Jun 25, 2009

What a delicious vegetable side dish. I made it along with your Angel Hair Pasta With Roasted Garlic . I used a bit more garlic because we love it so much. I used the exact same veggies you suggested, but will also try it again with others.

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From: Realtor by day, Chef by night

On Aug 10, 2009

This was delicious! I made it exactly as written and it was perfect. The mix of veggies and spices was very nice. I di foolow justcallmetoni's suggestion and cut my potaotes thin so they would cook through and that worked out well for me. Thanks NorthwestGal! Made for PRMR.

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From: justcallmetoni

On Jul 27, 2009

The flavor combination here was just delicious and enjoyed both for dinner and as an omelet filling the next day. I used fresh herbs as they are in season and straight from my garden. My one caution is to make sure the potatoes are cut fairly small so they cook as quickly as the other more tender veggies. Mine were about 4 minutes from perfect, but I didn't want to ruin the rest of the dish. (Another option would be to start roasting the tubers and add the balance after 5 or 10 minutes. Thanks NWG.

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