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Home » Course » Side Dishes » Italian Roasted Vegetables

Italian Roasted Vegetables

By: Rosemary Published: May 12, 2019 Updated on: June 27, 2019

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Italian Roasted Vegetable, delicious good for you veggies, tossed with the perfect blend of spices and Olive oil, then Roasted to Perfection. They make the perfect side dish to any meal.

If you have never eaten roasted vegetables, this is a must try. It is not only good for you, but it’s also absolutely delicious. I combined six different types of vegetables.

Table of Contents

  • Italian Roasted Vegetables
  • What are the Best Vegetables to Roast?
  • How to Make Roasted Vegetables:
  • The Best Temperature for Roasting Vegetables:
  • How to Roast Vegetables on the BBQ:
  • What to serve with Roasted Vegetables:
  •  Roasted Vegetables
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  • Roasted Vegetables
    • Ingredients  1x2x3x
    • Instructions 
    • Nutrition

roasted vegetables in a black panItalian Roasted Vegetables

As my visit in Canada continues, so does this crazy weather. Saturday was an absolute beautiful day, wonderfully spent with my daughter and my niece  in another picturesque town,  just north of Toronto called Port Perry.

We spent the day walking around the town. Stopping to check out the market to see the locals selling their fresh vegetables.

Naturally, I bought some fresh vegetables to add to my Italian Roasted Vegetables, that I planned on cooking for dinner. We couldn’t resist stopping in all the small shops. And of course I couldn’t help but buy one of my absolute favourite candy.

port perry bbq with roasted vegetables

Fudge at the local chocolate shop, which was absolutely delicious. After a few more purchases we decided it was time to head back home for our can’t-wait-for-barbecue. The great thing about Canadians, is the fact that they try to soak in all the sun and heat they can before the winter season returns.

The grass is green, the gardens and pots are full of flowers, there are amazing vegetable gardens in tiny backyards. Oh and don’t forget about their amazing barbecues, something they are very serious about.

What are the Best Vegetables to Roast?

The best vegetables to roast are Root Vegetables, such as potatoes, sweet potatoes, turnips, carrots, parsnips and beets. Other vegetables that shouldn’t be missed are Zucchini, eggplant, peppers, mushrooms, tomatoes, broccoli, summer squash, brussels sprouts, onions and of course whatever your favourites are.

vegetables in a pan ready for roasting

How to Make Roasted Vegetables:

  • Wash and clean all the vegetables
  • I peeled only the beets and onions and left the skin on the zucchini and potatoes, you can peel all of you wish.
  • Separate the broccoli into florets.
  • Cut the remaining vegetables into large pieces and place all the vegetables in a large bowl.
  • Add the garlic and spices (a shake or two of hot pepper flakes or black pepper is a great addition) add the olive oil and  toss gently together.
  • Place the vegetables on one or two parchment paper lined cookie sheets and bake in a pre-heated 375 degrees (190 celsius) oven for approximately 30-40 minutes or until browned and tender. Turning a couple of times. Serve immediately.

roasted vegetables in a black pan

During the Summer we tend to eat healthier and lighter, especially in Italy where the heat is unbearable, so Roasted Vegetables are the perfect healthy side dish. No frying just baked with fresh or dried herbs and healthy olive oil.

The Best Temperature for Roasting Vegetables:

The best temperature for roasting veggies is 375F (190C),  roast the vegetables for about 30-40 minutes, stirring at least once or twice during roasting for even cooking and browning.

How to Roast Vegetables on the BBQ:

Place the vegetables on 2 or 3 sheets of foil or foil pans and sprinkle with a little additional salt (if desired) and if necessary drizzle with a little extra olive oil, fold and seal gently or cover pan with foil. Roast for approximately 20-25 minutes or until done.

What to serve with Roasted Vegetables:

Italian Breaded Pork Chops

Italian Roast Pork Loin

Classic Italian Meatloaf

Involtini – Italian Beef Roll Ups

What I like about Roasted Vegetables is that they can also be done all year-long either in the oven or on the BBQ! Just pick your favourite in season vegetables and you are ready to go. Buon Appetito!

 Roasted Vegetables

roasted vegetables in a black pan

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    roasted vegetables in a black pan

    Roasted Vegetables

    Rosemary Molloy
    Italian Roasted Vegetables, deliciously spiced with Italian herbs and olive oil, oven baked to perfection. A yummy family veggie dinner dish.
    5 from 3 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 40 mins
    Total Time 1 hr 5 mins
    Course Side Dishes
    Cuisine American/Italian
    Servings 6
    Calories 265 kcal

    Ingredients
      

    • 3 tomatoes (or 10 cherry tomatoes)
    • 2 potatoes
    • 2 beets
    • 2 medium zucchini
    • 2 peppers large sliced
    • 1 large onion
    • 2 carrots
    • 1 head of broccoli and or cauliflower (or half and half)
    • 1 eggplant
    • 12 mushrooms halved
    • 2 cloves of garlic chopped
    • 1/3 cup olive oil (43 grams)
    • 1 1/2 teaspoon oregano
    • 1 teaspoon salt or as desired
    • 4-5 leaves fresh basil chopped
    • 3 leaves sprigs fresh rosemary or 1 - 1 1/2 teaspoons dried rosemary removed from the stems
    • 1-2 dashes hot pepper flakes or black pepper if desired

    Instructions
     

    • Wash and clean all the vegetables ( I peeled only the beets and onions and left the skin on the zucchini and potatoes (clean really well), separate the broccoli into florets, cut the remaining vegetables into large pieces and place all the vegetables in a large bowl, add garlic, oregano, salt, rosemary, fresh basil, hot pepper flakes and olive oil, toss gently together.
    • Place the vegetables - if using a BBQ - on 1-2 sheets of foil or foil pans and sprinkle with additional salt (if desired) and if necessary drizzle with a little extra olive oil, fold and seal gently or cover pan with foil. Roast for approximately 20-25 minutes or until done, browned and tender.
       
    • If roasting in the oven- place vegetables on one or two parchment paper lined cookie sheets and bake in a pre-heated 375 degrees (190 celsius) for approximately 30-40 minutes. Turning a couple of times, bake until tender. Serve immediately. Enjoy!

    Nutrition

    Calories: 265kcalCarbohydrates: 33gProtein: 9gFat: 13gSaturated Fat: 2gSodium: 88mgPotassium: 1377mgFiber: 11gSugar: 12gVitamin A: 5525IUVitamin C: 168.7mgCalcium: 114mgIron: 4.4mg
    Keyword grilled vegetables, Italian roasted vegetables, roasted vegetables
    Tried this recipe?Let us know how it was!

    Updated from July 14, 2014.

     

     

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      1. Patti says

        February 23, 2017 at 8:53 pm

        5 stars
        I love roasted vegetables especially with Italian spices, thanks for the great recipe.

        Reply
        • Rosemary says

          February 23, 2017 at 8:54 pm

          Thanks Patti so glad you like them.

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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