Print Recipe

Herb Roasted Vegetables

Course: Side Dish
Author: Forrest Green Farm


  • cups baby potatoes, cut in halves
  • cups small tomatoes
  • 1 zucchini, cut in 1 in. pieces
  • 1 red bell pepper, sliced
  • 1 green pepper, sliced
  • 6-8 garlic cloves, peeled
  • 8 oz baby bella mushrooms
  • 2 tbsp FGF Herbal Vinaigrette
  • 3 tbsp water
  • ¼ cup olive oil
  • parmesan cheese, grated
  • crushed red pepper (optional)


  • Preheat oven to 425 degrees.
  • Whisk together FGF Herbal Vinaigrette, water and olive oil. Place peppers, potatoes, tomatoes, zucchini, garlic and mushrooms in a bowl, cover with the vinaigrette mixture and toss.
  • Spread the veggies on a lighlty oiled baking sheet and roast for 20-25 minutes or until veggies are tender.
  • Serve hot and sprinkle with parmesan cheese and crushed red pepper.