Italian Roasted Vegetables

Name: Italian Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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)

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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 on a white plate.

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 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.

Italian Roasted Vegetables in a white bowl.

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

overhead photo of ingredients needed to make recipe including squash, zucchini, mushroom, bell peppers, red onion, and olive oil.

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!

process shots showing how to make recipe including dicing the veggies and tossing with olive oil.

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.

Italian Roasted Vegetables on a baking sheet.

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.

Italian Roasted Vegetables on a white plate with parsley in the background.

Frequently Asked Questions

Tips for making the best roasted vegetables

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.

What are the best veggies for roasting?

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.

What to make with leftover Italian Roasted Vegetables?

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.

Overhead photo of Italian Roasted Vegetables in a white plate with a checkered napkin underneath.

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5 from 5 votes