italian oven roasted vegetables
Easy Italian oven roasted vegetables! The perfect combination of veggies, simply seasoned and tossed in Private Reserve extra virgin olive oil. The perfect gluten free side dish in minutes.
When we think roasted vegetables, root vegetables like carrots, potatoes, or parsnips, are a an obvious choice. But nearly every vegetable can be prepared in the same way.
ITALIAN OVEN ROASTED VEGETABLES
Prep Time : 10 mins
Cook Time : 30 mins
Total Time : 40 minutes
Yield : serves 6 people 1x
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
- Private Reserve Greek extra virgin olive oil
- 1/2 tbsp dried oregano
- 1 tsp dried thyme
- Salt and pepper
- Freshly grated Parmesan cheese for serving, optional
- Crushed red pepper flakes, optional
INSTRUCTIONS
Get the full instruction @themediterraneandish.com
0 Response to " italian oven roasted vegetables"
Post a Comment