Scaled Servings: 4 Originally: 4
24 ounce baby bella mushrooms, cleaned, ends trimmed
36 ounce potatoe, baby (Or cut potatoes in halves or cubes depending on size. You want them to be small) scrubbed
36 ounce campari tomato, (grape or cherry tomatoes will work also)
6 zucchini, (or summer squash) , cut into 1 inch pieces
36 garlic cloves, peeled, large
1 1/2 tablespoon dried oregano
3 teaspoon dried thyme
Salt and pepper
Freshly grated Parmesan cheese for serving, optional
Crushed red pepper flakes, optional
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.
Spread the coated mushrooms and veggies on a lightly-oiled baking sheet. Roast in the heated oven for 20-25 minutes or until the vegetables are fork-tender (some charring is good!)
Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional)