Italian Oven Roasted Vegetables

Servings: 4 to 6 servings

INGREDIENTS:

250g Mushrooms
350g Baby Potatoes
350g Cherry Tomatoes
2 Zucchini – Cut into chunks
5 Garlic Cloves – Peeled
¼ cup Willow Creek Parmesan Flavoured Extra Virgin Olive Oil
½ tbsp. Oregano – Dried
1 tsp Thyme – Dried
Salt & Pepper – To taste
Parmesan Cheese for serving – Optional
Cayenne Pepper – Optional

METHOD:

1. Preheat the oven to 200°C.
2. Place the mushrooms, baby potatoes, tomatoes, zucchini and garlic in a large mixing bowl. Drizzle with your Willow Creek Extra Virgin Olive Oil. Add oregano, thyme, salt and pepper. Toss to combine.
3. Prebake the potatoes by placing the potatoes on an oiled baking pan and leave to roast for 10 minutes. Add the remaining vegetables to the baking pan and leave to roast for another 30 minutes or to preference.
4. Serve immediately with parmesan cheese and cayenne pepper, if desired.

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