Italian Roasted Vegetables is a delicious blend of oven roasted veggies topped with olive oil and Italian spices. This recipe is the best way to eat your vegetables!
Italian Roasted Vegetables are sure to be the star of your next meal. This delicious combination of roasted veggies are full of flavor and a great addition to any meal.
If you love roasting vegetables, don't miss this Roasted Broccoli or this Roasted Brussels Sprouts recipe. For a classic Italian side dish, be sure to try this Peas and Pancetta, Zucchini Ricotta Fritters, or this Pasta e Ceci recipe!
Why You Need to Make this Recipe
Italian Roasted Vegetables is a great way to turn anyone in to a veggie lover. It's simple to make and brings out the best flavors.
Served alone, vegetables can be boring and bland. But this simple method of roasting veggies in the oven on high heat, caramelizes the vegetables and makes them so delicious.
The combination of vegetables in this recipe work really well together. I use zucchini, squash, mushrooms, bell peppers, and red onions, which all cook around the same time as well.
The dressing is a very simple combination of olive oil, Italian herbs, kosher salt, pepper. This allows the flavors of the veggies to really shine through. And, of course, there's fresh garlic in there too.
This is a great recipe to serve for parties, dinner, or just to make and have on hand for the week. It's perfect for meal prep to add to grains or wraps.
Recipe Ingredients
Italian Roasted Vegetables are made with zucchini, squash, bell peppers, mushroom, red onions, garlic, olive oil, and seasonings.
- Squash and Zucchini: this is a great recipe to have on hand when your garden is in full bloom. Off season, you can always pick these up in the grocery store, just opt for organic if possible.
- Mushrooms: here I use baby bella mushrooms. They are easy to find and relatively inexpensive. However, you can use whatever variety of fresh mushroom you prefer.
- Bell Peppers: for this recipe stick to the red, onion, or yellow bell peppers. Green bell peppers don't tend to have a lot of the same sweet flavors.
- Parsley: I like to garnish the dish with chopped Italian parsley before serving. This is optional but adds a nice fresh flavor and color.
How to Make Italian Roasted Vegetables
Italian Roasted Vegetables are a simple recipe to make. The most intensive part is just prepping the veggies. After that, it's just bake and serve!
Step 1: Start by dicing the veggies; this is going to be the most intensive part of the entire recipe. For the zucchini and squash, half it lengthwise then cut into half moons. Then, slice the mushrooms in half and cut the onion and bell peppers into chunks.
Step 2: Add all of the vegetables to a very large mixing bowl. Then, pour on the olive oil and add on the seasonings. Use a spoon or clean hands to toss all of the veggies with the oil and seasonings until well coated.
Step 3: Pour the vegetables on to two lined baking sheets. Use two baking sheets so that you don't crowd the veggies.
Step 4: Bake in the top half a preheated oven rotating the pans halfway through. Cook until the veggies are softened and caramelized.
Transfer the roasted veggies to a large serving bowl and top with diced parsley. These are delicious served warm or room temperature.
Tips for Making this Recipe
- This is a great base recipe for making roasted veggies. Feel free to substitute or add in your favorite fresh vegetables.
- A good quality Italian herb blend or Italian seasoning is all you need to flavor this dish. However, you can make your own with a combo of dried oregano, basil, rosemary, and thyme.
- Use two baking pans here rather than trying to squeeze them all on one pan. Too many veggies on one pan will cause them to steam instead of roast.
- Store the Italian Roasted Vegetables in an airtight container in the refrigerator for up to two days. Serve warm or at room temperature.
Frequently Asked Questions
To make delicious roasted vegetables every time, follow these tips:
Roast at a high temperature, 425 to 450 degrees.
Toss the vegetables in a light coating of olive oil and seasonings.
Don't overcrowd the pan; leave space between the vegetables.
Rotate the pans for even cooking.
You can roast whatever veggies you like, just be sure to choose vegetables that will cook at the same time. Zucchini, yellow squash, bell peppers, onions and mushrooms are a great combination for roasting.
Leftover roasted vegetables are great tossed with grains like quinoa or arborio rice. You can use them in meal prep bowls or add them to a frittata like this Ricotta Frittata.
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Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.
Italian Roasted Vegetables
Equipment
- 2 baking sheets
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 2 bell peppers (red, yellow or orange)
- 16 ounces baby bella mushrooms
- 1 medium red onion
- 3 cloves garlic
- ⅓ cup extra virgin olive oil
- 2 teaspoons Italian herb blend
- ½ teaspoon kosher salt (plus more to taste)
- ¼ teaspoon pepper
- Italian parsley to garnish (optional)
Instructions
- Preheat oven to 425 degrees. Line two baking sheet with parchment paper; set aside.
- Prep vegetables. Slice the zucchini and summer squash in half lengthwise then slice into half moons. Cut the bell peppers into thick strips and cut the strips in half. Slice the mushrooms in half lengthwise. Cut the onion into large chunks. Lastly, mince the garlic.
- Place all of the diced veggies in a large mixing bowl. Pour on the olive oil, herb seasoning, kosher salt, and pepper. Toss well to combine. Divide the veggies between two baking pans.
- Bake in the top half of the oven, rotating pans halfway through. Serve with diced fresh parsley.
Video
Notes
- This is a great base recipe for making roasted veggies. Feel free to substitute or add in your favorite fresh vegetables.
- A good quality Italian herb blend or Italian seasoning is all you need to flavor this dish. Make your own with a combo of dried oregano, basil, rosemary, and thyme.
- Use two baking pans here rather than trying to squeeze them all on one pan. Too many veggies on one pan will cause them to steam instead of roast.
- Store the Italian Roasted Vegetables in an airtight container in the refrigerator for up to two days. Serve warm or at room temperature.
Dannii
My favourite way to eat vegetables. The flavours on these are amazing.
Claudia Lamascolo
Fantastic flavors everyone took second helpings will make again thanks
Janessa
Love the flavours in these vegetables. We served them alongside salmon and it paired perfectly.
Tara
Oh yum! I love the flavor of these roasted vegetables. So easy and so much color too.
Nancg
These roasted veggies are so flavourful. I really enjoyed the spice blend and how tender they came out