12 ounces baby yellow potatoes, halved if large
8 4-inch portobello mushrooms, stemmed and gills removed
1 sweet onion, cut into 8 wedges
12 ounces baby carrots
1 cup 1-inch pieces of celery, optional
1 clove peeled garlic, optional
1 cup white wine
1 tbsp chopped fresh herbs (oregano, thyme, sage)
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp grated black pepper
Preheat oven to 375°.
Add the oil to a 6-quart Dutch oven, place on medium high heat. Add vegetables to hot pan during the prep time to get things warm and to brown the onions a bit.
Add the wine, herbs, salt and pepper. Remove from heat, cover with a lid.
Bake for about 40 minutes, or until vegetables are tender. Stir once or twice if you feel like it during this time.
When the vegetables are done, the broth could be reduced separately, but it depends on how much there is.
2022 Very easy, very good, minimal time and fuss. Delicious!