• Mel

Italian Roasted Veggies

Italian Roasted Veggies


1lb tricolor fingerling potatoes (omit for Keto Diet)

1 pint cherry tomatoes

1 pint portabella mushrooms, halved

3 zucchini, cut into chunks

1 large onion, large dice

2 Tbsp minced garlic

1/2 cup olive oil

1/2 tsp oregano

1 tsp dried thyme

1 tsp salt

1/2 tsp pepper


1) Preheat oven to 450°

2) Coat baking sheet with non stick spray and add potatoes. Roast for 10-12 minutes.

3) In a large bowl add olive oil, garlic, thyme, oregano, salt, pepper and remaining vegetables. Mix to coat.

4) Add vegetables to baking sheet and return to oven to roast for another 20-25 minutes or until potatoes are fork tender.



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