topic Re: Italian Roasted Vegetables For Thanksgiving in Recipes

Italian Roasted Vegetables For Thanksgiving

ECBG — Wed, 20 Nov 2019 23:24:41 GMT

I want a vegetable medley for Thanksgiving. This looks SO yummy!

I'll cut the potatoes out, add yellow squash, snow peas, and small Brussels Sprouts.

Italian Oven Roasted Vegetables

★★★★★

4.9 from 36 reviews

Author: Suzy Karadsheh
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 minutes
Yield: serves 6 people 1x

Description

Easy Italian oven roasted vegetables. The perfect combination of veggies, simply seasoned and tossed in extra virgin olive oil. The perfect gluten free side dish in minutes.

Ingredients

8 oz baby bella mushrooms, cleaned, ends trimmed
12 oz baby potatoes, scrubbed (Or cut potatoes in halves or cubes depending on size. You want them to be small)
12 oz Campari tomatoes (grape or cherry tomatoes will work also)
2 zucchini (or summer squash), cut into 1-inch pieces
10–12 large garlic cloves, peeled
Extra virgin olive oil (see our olive oil options here)
1/2 tbsp dried oregano
1 tsp dried thyme
Salt and pepper
Freshly grated Parmesan cheese for serving, optional
Crushed red pepper flakes, optional

Instructions

Preheat the oven to 425 degrees F.
Place the mushrooms, veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil (about 1/4 cup olive oil or so). Add the dried oregano, thyme, salt and pepper. Toss to combine.
Take the potatoes only and spread them on a lightly-oiled baking pan (I used this one). Roast in heated oven for 10 minutes. Remove from heat, and then add the mushrooms and remaining vegetables. Return to oven to roast for another 20 minutes until the veggies are fork-tender (some charring is good!)
Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional)

Notes

Cook’s Tip: For best results, don’t skip step #2. To flavor the vegetables well and to ensure they are well-coated with the olive oil and seasonings, it helps to use a big mixing bowl to do that first before transferring to a baking pan or baking sheet.
Cook’s Tip #2: Since potatoes take a bit longer to cook, it’s good to give them a head start in the oven. Bake potatoes first for a few minutes until you are able to stick a fork about half way through with just a little bit of resistance (about 10 to 15 minutes). Also, if you are not using small baby potatoes, may sure to cut them into quarters or diced.
What to Serve Along?
Visit our shop for our Olive Oil Bundles, all-natural and organic spices and more.

Category: Side Dish
Method: Roasted
Cuisine: Italian

Keywords: Roasted vegetables, oven roasted vegetables, how to roast vegetables

Did you make this recipe?

Tag @themediterraneandish on Instagram and hashtag it #themediterraneandish

Find it online: https://www.themediterraneandish.com/italian-oven-roasted-vegetables/

Re: Italian Roasted Vegetables For Thanksgiving

SandySparkles — Wed, 20 Nov 2019 20:56:56 GMT

This sounds delish! Because I'm pescatarian, I eat vegetables everyday and have almost everything on hand for this dish. I think a trip to the market is in order for the remaining ingredients. Thanks for posting!

~~~All we need is LOVE💖

Re: Italian Roasted Vegetables For Thanksgiving

Misplaced Parisian — Wed, 20 Nov 2019 21:01:57 GMT

@ECBG This looks divine. I'm making it for my work lunches next week. I'm a veg-head. Thank you for posting.

I think it was you that posted the recipe for the 9x13 chicken pot pie? If so, I made it for my friend and her father....they LOVED it. Her father is 90+ with dementia and "pot pie" brought back a flood of memories. Thank you!

Re: Italian Roasted Vegetables For Thanksgiving

ECBG — Wed, 20 Nov 2019 21:11:55 GMT

@Misplaced Parisian wrote:
@ECBG This looks divine. I'm making it for my work lunches next week. I'm a veg-head. Thank you for posting.

I think it was you that posted the recipe for the 9x13 chicken pot pie? If so, I made it for my friend and her father....they LOVED it. Her father is 90+ with dementia and "pot pie" brought back a flood of memories. Thank you!

@Misplaced Parisian Did you get to taste it? That crust is A M A Z I N G!!!

Re: Italian Roasted Vegetables For Thanksgiving

Misplaced Parisian — Wed, 20 Nov 2019 21:20:13 GMT

@ECBG wrote:
@Misplaced Parisian wrote:
@ECBG This looks divine. I'm making it for my work lunches next week. I'm a veg-head. Thank you for posting.

I think it was you that posted the recipe for the 9x13 chicken pot pie? If so, I made it for my friend and her father....they LOVED it. Her father is 90+ with dementia and "pot pie" brought back a flood of memories. Thank you!
@Misplaced Parisian Did you get to taste it? That crust is A M A Z I N G!!!

@ECBG Sadly, I cannot eat it. I have food allergies. It smelled wonderful while it was baking though. My friend and her father were so delighted it meant the world to me. I love the 9x13 size so there was leftovers for another meal. This is a great recipe and will get used a lot by me as I take meals to my friends. A bag of salad, some chocolates and voila, a complete meal. Thanks again.

Re: Italian Roasted Vegetables For Thanksgiving

ECBG — Wed, 20 Nov 2019 21:25:12 GMT

@Misplaced Parisian Let me know if I can help you adjust it. We just need to delete and replace. Part of my background was Food Science, although, in retirement I got to do more of the Design part I love so.

Re: Italian Roasted Vegetables For Thanksgiving

chrystaltree — Wed, 20 Nov 2019 21:35:43 GMT

That looks great. Last Thanksgiving, I did two pans of roast vegetables. I did it to make things easier on myself and my sister did bring mashed potatoes but I was pleasantly surprised that everyone loved the roast vegetables. I did cut my potatoes more that this one. I like the spices on this one.

Re: Italian Roasted Vegetables For Thanksgiving

godi — Wed, 20 Nov 2019 22:54:14 GMT

@ECBG What a great recipe. Thanks for sharing. 😋🦃

Re: Italian Roasted Vegetables For Thanksgiving

ECBG — Wed, 20 Nov 2019 23:26:00 GMT

@chrystaltree wrote:
That looks great. Last Thanksgiving, I did two pans of roast vegetables. I did it to make things easier on myself and my sister did bring mashed potatoes but I was pleasantly surprised that everyone loved the roast vegetables. I did cut my potatoes more that this one. I like the spices on this one.

@chrystaltree Thank you. I never serve more than one starch in a meal. Insulin surges aren't particularly healthy. I also have our young grandsons eating a lot of vegetables, and I try to fix them in a lot of ways. Hopefully, they'll find something they love.

Our family has always served rice even though there was stuffing. I don't eat the rice (I love stuffing and prefer rice with stir fry), but I may have half a roll, which I won't do at Christmas unless I grill rosemary bread or something.

I don't ever serve a meal that is all browns and whites, usually indicating starch. I would never serve corn and potatoes.

The nutrition count is much higher with other vegetables.

My plates have reds from tomatoes, yellows and greens from squash, green beans, and other vegetables.

With big dinners, I do serve a bread, although, it is a starch.

My background has Food Science, although, I spent my extra time on Design.

Re: Italian Roasted Vegetables For Thanksgiving

PA Mom-mom — Thu, 21 Nov 2019 00:04:08 GMT

@ECBG That recipe looks great, but the roadblock words for me are "serve immediately." When my turkey comes out of the oven to rest, my oyster and bread fillings go in to reheat. When they come out, we sit down. The veg has to withstand a stint in the slow cooker. Any roasted veg would have to be made the night before, because I make my pies in the morning before the turkey goes in. I need TWO OVENS!!

Re: Italian Roasted Vegetables For Thanksgiving

ECBG — Thu, 21 Nov 2019 00:25:59 GMT

@PA Mom-mom wrote:
@ECBG That recipe looks great, but the roadblock words for me are "serve immediately." When my turkey comes out of the oven to rest, my oyster and bread fillings go in to reheat. When they come out, we sit down. The veg has to withstand a stint in the slow cooker. Any roasted veg would have to be made the night before, because I make my pies in the morning before the turkey goes in. I need TWO OVENS!!

@PA Mom-mom I think "serve immediately" means it doesn't have to sit and develop. I'll cover and serve after carving while the bread warms.

Re: Italian Roasted Vegetables For Thanksgiving

Eileen in Virginia — Thu, 21 Nov 2019 00:28:52 GMT

This would be good anytime! Make sure you’ve got plenty of crusty Italian bread to dip in the juices. Yummy! 😋

Re: Italian Roasted Vegetables For Thanksgiving

doxie1 — Thu, 21 Nov 2019 07:36:05 GMT

Looks awesome. You could add parsnips or thin sliced carrots also.

doxie

Re: Italian Roasted Vegetables For Thanksgiving

Misplaced Parisian — Thu, 21 Nov 2019 13:08:48 GMT

@ECBG wrote:
@Misplaced Parisian Let me know if I can help you adjust it. We just need to delete and replace. Part of my background was Food Science, although, in retirement I got to do more of the Design part I love so.

@ECBG Oh, I'd love your help, please. I have my workarounds for the mixture (my Better Batter flour, substituting mushrooms for the meat and using my homemade cream of mushroom soup). What trips me up is the "crust". I will use my Better Batter flour and almond milk. From past baking fiascos using these substitutions my intuition tells me this won't work. I think what trips up the baking is the almond milk? Perhaps I need to add water to it or something?

I have French blood in my veins and believe firmly in buying baked goods, not making them myself. Smiles. That said, when I first found out about my allergies I tried to bake myself some treats as I was missing them. Oh dear, there is a reason I was blessed with chef skills and not baking/pastry skills. Thank you for any insight you can share. You are a wonderful spirit, ECBG!

Re: Italian Roasted Vegetables For Thanksgiving

Group 5 minus 1 — Thu, 21 Nov 2019 13:17:50 GMT

This was a dish we always had. I'm Italian and the veggies were roated w/ chicken. It was usually basted w/olive oil and a good quality wine vinegar. This recipe has too many herbs.

Re: Italian Roasted Vegetables For Thanksgiving

Group 5 minus 1 — Thu, 21 Nov 2019 13:19:35 GMT

Were roasted. Please excuse the typo.

Re: Italian Roasted Vegetables For Thanksgiving

ECBG — Thu, 21 Nov 2019 13:50:03 GMT

@Misplaced Parisian wrote:
@ECBG wrote:
@Misplaced Parisian Let me know if I can help you adjust it. We just need to delete and replace. Part of my background was Food Science, although, in retirement I got to do more of the Design part I love so.
@ECBG Oh, I'd love your help, please. I have my workarounds for the mixture (my Better Batter flour, substituting mushrooms for the meat and using my homemade cream of mushroom soup). What trips me up is the "crust". I will use my Better Batter flour and almond milk. From past baking fiascos using these substitutions my intuition tells me this won't work. I think what trips up the baking is the almond milk? Perhaps I need to add water to it or something?

I have French blood in my veins and believe firmly in buying baked goods, not making them myself. Smiles. That said, when I first found out about my allergies I tried to bake myself some treats as I was missing them. Oh dear, there is a reason I was blessed with chef skills and not baking/pastry skills. Thank you for any insight you can share. You are a wonderful spirit, ECBG!

@Misplaced Parisian You can substitue vegetables and spices here, but the amount of cooking and browning needed for the roasting wouldn't take place with a batter. A batter would take frying.

Re: Italian Roasted Vegetables For Thanksgiving

Misplaced Parisian — Thu, 21 Nov 2019 13:59:10 GMT

@ECBG wrote:
@Misplaced Parisian wrote:
@ECBG wrote:
@Misplaced Parisian Let me know if I can help you adjust it. We just need to delete and replace. Part of my background was Food Science, although, in retirement I got to do more of the Design part I love so.
@ECBG Oh, I'd love your help, please. I have my workarounds for the mixture (my Better Batter flour, substituting mushrooms for the meat and using my homemade cream of mushroom soup). What trips me up is the "crust". I will use my Better Batter flour and almond milk. From past baking fiascos using these substitutions my intuition tells me this won't work. I think what trips up the baking is the almond milk? Perhaps I need to add water to it or something?

I have French blood in my veins and believe firmly in buying baked goods, not making them myself. Smiles. That said, when I first found out about my allergies I tried to bake myself some treats as I was missing them. Oh dear, there is a reason I was blessed with chef skills and not baking/pastry skills. Thank you for any insight you can share. You are a wonderful spirit, ECBG!
@Misplaced Parisian You can substitue vegetables and spices here, but the amount of cooking and browning needed for the roasting wouldn't take place with a batter. A batter would take frying.

@ECBG Oh, I totally misunderstood. I was asking for your help modifying the pot pie recipe. Ignore me...I haven't had my coffee quota yet.

This roasted veggie recipe is just wonderful. Thank you.

Re: Italian Roasted Vegetables For Thanksgiving

ECBG — Thu, 21 Nov 2019 15:52:46 GMT

@Misplaced Parisian The pot pie crust is easy to modify. Assuming you can have oil, just switch anything else you need to. Just remember to keep it thin.