Products used in this recipe
Roasted Italian Vegetables
Yield: 10 Servings (6 oz.)
Yield: 10 Servings (6 oz.)
You might wonder how a dish that seems so simple can be so flavorful and delicious. Trust us, with only a few ingredients and a little time in the oven, this plant-based dish is one you'll want to make again and again.
Ingredient | Weight | Measure |
---|---|---|
Simplot RoastWorks®: Baby Bakers™ Halves with Herbs & Parmesan | 20 oz. | 1/2 bag |
12 oz. | ||
12 oz. | ||
Mushrooms, white, smaller whole or large halved | 8 oz. | |
Tomatoes, grape or cherry, whole | 8 oz. | |
Red onion, large dice | 6 oz. | |
Olive oil | 2 fl. oz. | |
Garlic, chopped | 1 Tbsp. | |
Oregano, dried | 1/2 Tbsp. | |
Black pepper, freshly ground | 1/2 Tbsp. | |
Kosher salt | 1/2 Tbsp. | |
Thyme, dried | 1 tsp. | |
Rosemary, sprigs | 4 each |
Preparation Instructions:
Step 1
Preheat convection oven to 425°F.
Step 2
For an even cook, cut the ingredients into same-sized pieces when possible. Combine vegetables in a large mixing bowl. Drizzle with olive oil and toss to coat with garlic, oregano, pepper, salt and thyme. Spread vegetables evenly in a single layer on a lightly oiled sheet pan. Bake for 15-20 minutes or until all vegetables are fork-tender and roasted. Some char on the vegetables is desirable.
Step 3
Garnish with fresh rosemary for service.