Italian Roasted Vegetables

Ingredients

  • 8 oz baby bella mushrooms cleaned, ends trimmed
  • 12 oz baby potatoes, scrubbed (Or cut potatoes in halves or cubes depending on size. You want them to be small)
  • 12 oz Campari tomatoes, grape or cherry tomatoes will work also
  • 2 zucchini or summer squash, cut into 1-inch pieces
  • 10-12 large garlic cloves peeled
  • EVOO
  • ½ Tbs oregano
  • 1 tsp dried thyme
  • Salt & pepper
  • Fresh grated parmesan for serving (optional)
  • Crushed red pepper flakes (optional)

Directions

  1. Heat oven to 425°
  2. Place the mushrooms, veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil (about ΒΌ cup olive oil or so). Add the dried oregano, thyme, salt and pepper. Toss to combine.
  3. Take the potatoes only and spread them on a lightly-oiled baking pan. Roast in the heated oven for 10 minutes. Remove from the heat, and then add the mushrooms and remaining vegetables. Return to the oven to roast for another 20 minutes or until the veggies are fork-tender (some charring is good!)
  4. Serve immediately with sprinkle of Parmesan and crushed red pepper flakes (both optional)