Italian Oven Roasted Vegetables

Ingredients

• Mushrooms

  Maitake, raw

  8 oz or 227g

• Potato

  Flesh and skin, raw

  340g

• Cherries

  Sweet, canned, pitted, heavy syrup, drained

  12 oz or 340g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Garlic

  Raw

  10 cloves, minced or 30g

• Olive oil

  Salad or cooking

  100g

• Oregano

  Spices, dried

  ½ tbsp, leaves or 2g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parmesan cheese

  Grated

  100g

• Crushed red pepper flakes

  100g

Directions

1. Preheat the oven to 425 degrees F.
2. 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.
3. Take the potatoes only and spread them on a lightly-oiled baking pan. Roast in the heated oven for 10 minutes. Remove from the heat, and then add the mushrooms and remaining vegetables. Return to the oven to roast for another 20 minutes or until the veggies are fork-tender (some charring is good!)
4. Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional).
5. Recipe by: Suzy Karadsheh (source: https://www.themediterraneandish.com/italian-oven-roasted-vegetables/)