Tuesday, April 20, 2021
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Italian Oven Roasted Vegetables

This Italian Oven Roasted Vegetables recipe caught my eye for a few reasons. I like all the vegetables, it includes lots of garlic and olive oil, and it is quick and easy to make. And who doesn’t like Italian food??!! So I headed over to the produce department and got cooking.

Simple and delicious Italian Oven Roasted Vegetables! The perfect side dish in minutes!

Recipe Author: Suzy at The Mediterranean Dish
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The Ingredients

I already had a few things on hand: garlic, olive oil, the spices, Parmesan, and new potatoes. The rest was easy to find, although I did have to use grape tomatoes instead of Campari. They roasted beautifully, and I enjoyed the touch of tartness they added to the plainer roasted vegetables.

Italian Oven Roasted Vegetables
Baby bella mushrooms, baby potatoes, grape tomatoes, zucchini, oregano, thyme, garlic and olive oil

The Process

This recipe was so simple to make. No peeling, very little chopping, then toss in the spices and olive oil, and roast. I thought my new potatoes were a little large, so I halved the biggest ones. Next time I’ll make sure to use smaller baby potatoes, but these were good.

I checked after 20 minutes and decided to cook for an extra 5 minutes. It wasn’t specified, so I put the veggies on the middle oven rack. They weren’t charred after 25 minutes cooking, so I’ll try moving the rack up next time. The total time from prep to finish was 32 minutes, which was within the time specified.

Italian Oven Roasted Vegetables Step 3
Step 3: Vegetables and spices spread on a cookie sheet

Serving Suggestion

I made these with grilled chicken breasts in Lemon Garlic Marinade. My husband and I loved the pairing!

So how was it?

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This is going to become a regular on our menu. It's simple, fast, and can be paired with most any meat for a quick dinner. The olive oil and roasting with whole garlic cloves give the vegetables a delicious flavor, plus they're colorful and pretty. I added the optional freshly grated Parmesan cheese and red pepper flakes. Just a touch of both went extremely well with the roasted vegetables.
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Candicehttps://www.hungrypinner.com
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.

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