Italian Roasted Vegetables Print Email

baby red potatoes
acorn, butternut, or hubbard squash
green beans
Olive oil
Tony's Tuscan Grill Rub
(or Italian Herb Medley, Sea Salt flakes, Freshly ground Black Pepper and pinches of crushed red pepper)

Red & yellow bell peppers
Crimini mushrooms
Cherry tomatoes
Fresh minced herbs and toasted pine nuts (optional)

Preheat oven to 400 degrees. Clean carrots and cut into two-bite sized chunks, peel and quarter onions, split potatoes, and snip green beans. Place into a large bowl and drizzle generously with olive oil and season to taste with Tony's Tuscan Grill Rub (or sea salt, fresh or dry Italian herb medley, cracked black pepper and crushed red pepper). Toss to coat well and transfer to a roasting pan, cover with foil and roast for 15-20 minutes. Meanwhile, cut remaining veggies into two-bite sized pieces.

Remove pan from oven and stir in remaining veggies, taste and add more olive oil and seasonings as desired. Return to oven uncovered and continue to cook until all the veggies are tender and browned (roughly another 15-20 minutes, time will vary based on batch size and how crowded the pan is), turning with a wooden spoon once or twice. Serve with grated Parmigiano-Reggiano. Great topped with minced fresh herbs and toasted pine nuts - optional. – Chef Michaelangelo (mick) Rosacci