Italian Oven Roasted Vegetables (W/Video)




There’s a reason these Italian oven roasted vegetables are so popular–Delicious, roasted to tender perfection, and bold with Italian flavors from fresh garlic, oregano, thyme and extra virgin olive oil! I make these easy roasted vegetables almost weekly as a side to some of my favorite chicken and fish dishes. But they also make a great vegetarian main on top of rice or even quinoa. And for vegans, simply omit the Parmesan cheese.
Be sure to grab my tips and watch the video for how to make this roasted vegetables recipe (toward the bottom of this post!)




But, if you take just about any variety of firm vegetables, slice them up, toss them in some seasoning and excellent olive oil, then roast the heck of out them, they will turn irresistibly tasty.

In this Italian-inspired recipe, I use a combination of bright ingredients like zucchini (or summer squash) and Campari tomatoes (they tend to be on the sweeter side), along with few hearty bella mushrooms and baby potatoes to add heft.
The flavor makers are simple: lots of fresh garlic (about 12 cloves), extra virgin olive oil, oregano and thyme. Once roasted, we finish with a sprinkle of Parmesan cheese.
Now, I like to give the potatoes a head start in the oven, since they take a bit longer to cook. The rest of the veggies are added together later. Campari tomatoes will collapse quite a bit and release a bit of juice, which I really love about this dish.

RECIPES AND IMAGES ADAPTED FROM https://www.themediterraneandish.com






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