Easy Italian Roasted Vegetables Recipe
Okay, so here we go! This is my go-to, no-brainer, “I-don’t-know-what-to-make-for-dinner-but-I-need-to-eat-something-healthy-ish” recipe: Easy Italian Roasted Vegetables Recipe. Seriously, if you’re not making this, you’re missing out. It’s basically just throwing a bunch of veggies on a pan, drizzling them with some magic (olive oil and herbs!), and letting the oven do its thing. The best part? You can use whatever veggies you have lurking in the fridge!
My husband, bless his heart, is a meat-and-potatoes kind of guy. But even he devours these roasted veggies. I swear, one time I made a HUGE batch and he ate half the pan standing over the counter. Now, I always make extra just for him to snack on. The kids even love them! I chop everything up small and sneak it into their pasta. Total mom win.
Why You’ll Love This Easy Italian Roasted Vegetables Recipe
- It’s seriously EASY. Like, barely-any-dishes-to-wash easy.
- It makes veggies taste good…even the ones you usually side-eye.
- It’s a great way to use up all those veggies that are about to go bad. (We’ve all been there, right?)
- It fills the house with the most amazing smell. Like, better-than-candles amazing.
- It’s naturally gluten-free, vegan, and all that jazz…if you’re into that kind of thing.
How to Make It
Okay, so first things first: Preheat your oven! Seriously, don’t forget. I do that ALL the time. You’re aiming for 400°F (200°C).
While that’s heating up, chop up all your veggies. I usually go for bell peppers (any color!), zucchini, red onion (because it’s pretty!), and mushrooms. But honestly, you can throw in whatever you’ve got. Broccoli? Sure! Carrots? Why not? Just try to cut them all roughly the same size so they cook evenly.
Now, grab a big bowl and toss all those chopped veggies in with a generous glug of olive oil. Like, enough to coat everything nicely. Then, add your Italian seasoning, garlic powder, salt, and pepper. Don’t be shy! Give it all a good mix so everything is coated in the deliciousness.
Spread the veggies out in a single layer on a baking sheet. If you overcrowd the pan, they’ll steam instead of roast, and nobody wants soggy veggies.
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Pop that baking sheet into the oven and roast for about 20-25 minutes, flipping halfway through. You want them to be tender and slightly browned. Keep an eye on them, because every oven is different!
And that’s it! Serve them up as a side dish, throw them on top of pasta, or just eat them straight from the pan (no judgment here).
Ingredient Notes
- Olive Oil: The good stuff! Don’t skimp. It’s what makes the veggies all roasty and delicious. I usually just eyeball it, but you want enough to coat everything.
- Italian Seasoning: This is where the magic happens. I just use a pre-made blend, but you can totally make your own if you’re feeling fancy. Don’t skip it.
- Garlic Powder: Because everything is better with garlic! If you’re feeling ambitious, minced fresh garlic is amazing too. I usually just use the powder because…lazy.
- Salt and Pepper: You know, the usual suspects. Season to taste! I always add a little extra salt at the end. Oops?
Recipe Steps:
- Preheat: Preheat oven to 400°F (200°C).
- Chop: Chop vegetables into evenly sized pieces.
- Toss: Toss vegetables with olive oil, Italian seasoning, garlic powder, salt, and pepper in a large bowl.
- Spread: Spread vegetables in a single layer on a baking sheet.
- Roast: Roast for 20-25 minutes, flipping halfway through, until tender and browned.
- Serve: Serve as a side dish or add to other meals.
What to Serve It With
Okay, so these veggies are seriously versatile. They’re amazing as a side dish with grilled chicken, steak, or fish. You can also throw them on top of pasta with some pesto or marinara sauce. They’re also great in salads, wraps, or even as a topping for pizza. Seriously, the possibilities are endless!
Tips & Mistakes
- Don’t overcrowd the pan! This is the biggest mistake people make. If the veggies are too close together, they’ll steam instead of roast.
- Use parchment paper for easy cleanup. Seriously, it’s a lifesaver.
- Don’t be afraid to experiment with different veggies. The more, the merrier!
- If you’re using root vegetables like carrots or potatoes, you might want to give them a head start by roasting them for a few minutes before adding the other veggies.
- Keep a close eye on them, especially towards the end of cooking. You don’t want them to burn!
Storage Tips
If you have any leftovers (which is rare in my house!), store them in an airtight container in the fridge. They’ll keep for about 3-4 days. Honestly, though, they’re usually gone way before that. I’ve been known to eat them cold, straight from the container, for breakfast. Don’t judge me! They’re also great reheated in the microwave or oven.
Variations and Substitutions
Okay, so here’s where you can get creative.
- No Italian Seasoning? No problem! Just use a mix of dried oregano, basil, thyme, and rosemary.
- Out of Garlic Powder? Minced fresh garlic works even better!
- Want to add some heat? Throw in a pinch of red pepper flakes.
- Feeling fancy? Drizzle with balsamic glaze after roasting.
- No Zucchini? Use yellow squash instead!
- One time I was out of olive oil and used avocado oil. It was…fine. Not as good, but totally edible. Don’t recommend skipping the oil altogether, though. Learned that one the hard way!
Frequently Asked Questions
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Easy Italian Roasted Vegetables Recipe
Ingredients
Main Ingredients
- 1 lb mixed bell peppers sliced into strips
- 2 whole zucchini cut into half moons
- 1 whole red onion sliced
- 2 tbsp olive oil
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 1 tbsp Italian seasoning or use a mix of dried basil, oregano, and thyme
- 2 tbsp balsamic vinegar for added flavor
Instructions
Preparation Steps
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the bell peppers, zucchini, and red onion slices.
- Drizzle the vegetables with olive oil and toss to coat evenly.
- Sprinkle the vegetables with salt, pepper, and Italian seasoning, and toss well.
- Spread the vegetables in a single layer on a large baking sheet.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
- Drizzle with balsamic vinegar before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
