ITALIAN OVEN ROASTED VEGETABLES

Ingredients:

50g mushrooms cleaned, ends trimmed
100g baby potatoes, scrubbed
50g tomatoes, cherry tomatoes will work also
100g zucchini, cut into 1-inch pieces
5 garlic cloves peeled
1 teaspoon olive oil (7g)
½ tbsp dried oregano
1 tsp dried thyme
Salt and pepper
5g Freshly grated Parmesan cheese
¼ teaspoon Crushed red pepper flakes

Method:

STEP 1

Preheat the oven to 425 degrees F.

STEP 2

Place the mushrooms, veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil. Add the dried oregano, thyme, salt, and pepper. Toss to combine.

STEP 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.

STEP 4

Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional).

Nutrition Facts: