Tuscan Roasted Purple Potatoes and Garden Veggies

Author Becky's Mindful Kitchen


  • 1 lb small purple potatoes, halved
  • 1-2 packages mushrooms, chopped
  • 1 onion sliced
  • 1 medium eggplant or 4 small eggplant, sliced
  • 3 tomatoes sliced
  • 3 peppers (banana, bell, sweet...any works), sliced
  • asiago cheese sliced to top
  • 4 T Harvest Tuscan Olive Oil

Seasoning- mix in a small bowl

  • 1 T red pepper
  • 1 T sage
  • 1 T thyme
  • 2 T rosemary
  • 1 T salt
  • fresh basil to top post baking


  • preheat oven to 400
    In a large casserole dish place potatoes and drizzle with Tuscan olive oil and some of the seasoning mixture.  Then add mushrooms and drizzle with olive oil and seasoning.  Then eggplant, drizzle with oil and seasoning. Then continue to repeat with peppers and tomatoes using remaining seasoning.  Top with asiago cheese and bake for about 45 minutes until potatoes are cooked through. Sprinkle with basil and let sit for at least 10 minutes. 
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