Italian Oven Roasted Vegetables

1-1/3  ounces		baby bella mushrooms cleaned, ends trimmed
2  ounces		baby potatoes, scrubbed (Or cut potatoes in halves or cubes depending on size. You want them to be small)
1/3		zucchini or summer squash, cut into 1 inch piece
1-2/3		2 large garlic cloves peeled
1  teaspoon		Extra virgin olive oil see our olive oil options here
1/10  tablespoon		dried oregano
1/5  teaspoon		dried thyme
1/4		Salt and pepper
1  tablespoon		Freshly grated Parmesan cheese for serving optional
1/4  cup		Crushed red pepper flakes optional

Tip: For nutritional information on all the ingredients in Italian Oven Roasted Vegetables just click on each ingredient name. Then adjust the serving size for any Italian Oven Roasted Vegetables ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat the oven to 425 degrees F.
Place the mushrooms, veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil (about ¼ cup olive oil or so). Add the dried oregano, thyme, salt and pepper. Toss to combine.
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!)
Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional).