Simple to make and wonderful to eat –and great to serve at any dinner! You can substitute any vegetables that you like, use sweet potatoes instead of Yukon gold or yellow squash instead of zucchini.
1 large sweet onion, cut in 1” chunks
10 shitake mushrooms, quartered
1 cup peeled garlic cloves
˝ cup extra virgin olive oil
5-6 fresh rosemary fronds, 4”long
3 cups grape tomatoes
4 cups baby zucchini, halved
1 ˝ lbs. Baby Yukon gold potatoes, halved
1 teaspoon salt
˝ teaspoon pepper
2 teaspoons granulated onion
2 teaspoons granulated garlic
- Heat oven to 325˚.
- In roasting pan, toss veggies with spices and oil.
- Bake uncovered in 325˚ oven for 30 minutes or until browned and tender.
- Before serving, remove rosemary ‘sticks’. If preferred, you may add fresh rosemary to dish as garnish.
Total cooking time: 45 minutes