Italian Roasted Vegetables is a delicious blend of fresh veggies tossed with olive oil and seasoning then roasted to perfection. Great served warm or room temperature.
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.
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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.