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.
Step 1 Vegetables
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot RoastWorks®: Baby Bakers™ Halves with Herbs & Parmesan 6/2.5lb | 20 oz. | 1/2 bag |
| Simplot Simple Goodness™ Classic Vegetables Brussels Sprouts | 12 oz. | |
| Simplot Simple Goodness™ Classic Vegetables Cauliflower, IQF | 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. |
Step 2 Garnish
| Ingredient | Weight | Measure |
|---|---|---|
| Rosemary, sprigs | 4 each |
Preparation Instructions:
- Step 1
- Preheat convection oven to 425°F. 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 2
- Garnish with fresh rosemary for service.
