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Italian Roasted Vegetables

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.

Roasted vegetables in a white bowl.


 

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. Roasted vegetables are perfect as a sheet pan main dish with pork chops or even a pork tenderloin.

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, bell peppers, mushrooms, tomatoes, broccoli, green beans, summer squash, brussels sprouts, butternut squash, onions and of course whatever your favourites are.

The best onions to roast or grill would be red onions, sweet onions, or vidalia onions. White onions are typically used more in soups and sauces.

Recipe Ingredients

  • Tomatoes – ripe but firm
  • Potatoes – yukon gold or russet potatoes are good for roasting
  • Beets
  • Zucchini
  • Bell peppers
  • Onion
  • Carrots
  • Broccoli – and or cauliflower (or half and half)
  • Eggplant
  • Mushrooms – cut in half
  • Garlic – finely chopped garlic cloves
  • Olive oil – extra virgin olive oil
  • Oregano – or thyme
  • Salt –
  • Basil – fresh basil leaves
  • Rosemary – fresh rosemary leaves
  • Hot pepper flakes – or black pepper
Ingredients for the recipe.

How to make Oven-Roasted vegetables

Vegetables mixed on the baking sheet before and after baking.
Roasted vegetables in a white bowl.

Italian 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.
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Side Dishes
Cuisine American/Italian
Servings 6 servings
Calories 265 kcal

Ingredients
 
 

  • 3 medium tomatoes (or 10 cherry tomatoes)
  • 2 large potatoes
  • 2 beets
  • 2 medium zucchini
  • 2 large peppers sliced
  • 1 large onion
  • 2 medium carrots
  • 1 head broccoli and or cauliflower (or half and half)
  • 1 medium eggplant
  • 12 mushrooms halved
  • 2 cloves garlic finely chopped
  • 3-4 tablespoons olive oil
  • 1½ teaspoons oregano
  • 1 teaspoon salt or as desired
  • 4-5 leaves fresh basil chopped
  • 3 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, 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 and browned. Serve immediately. Enjoy!

Notes

To prevent sogginess, don’t overcrowd the baking sheet, this allows the heat to circulate more evenly. Also, make sure your vegetables are dry before you add the oil and seasonings.
High heat, a good amount of oil, and adequate space on the pan can all help achieve a crispy finish. Some people also find that roasting on a lower rack in the oven helps.
Leftovers can be stored in an airtight container in the refrigerator and reheated for later meals, they will last 3-4 days in the fridge. They also make a great addition to salads, pasta, or wraps.

Nutrition

Calories: 265kcal | Carbohydrates: 33g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Sodium: 88mg | Potassium: 1377mg | Fiber: 11g | Sugar: 12g | Vitamin A: 5525IU | Vitamin C: 168.7mg | Calcium: 114mg | Iron: 4.4mg
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Tips for making the best roasted vegetables Recipe

  • Seasoning before roasting helps the flavors to meld and infuse the vegetables. However, certain herbs might burn in the oven, so these can be added afterwards.
  • To prevent sogginess, don’t overcrowd the baking sheet, this allows the heat to circulate more evenly. Also, make sure your vegetables are dry before you add the oil and seasonings.
  • High heat, a good amount of oil, and adequate space on the pan can all help achieve a crispy finish. Some people also find that roasting on a lower rack in the oven helps.

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.

Roasted veggies on a baking sheet.

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.

Should I peel the vegetables before roasting?

For most vegetables, peeling is not necessary and can actually detract from the flavor and texture. However, it’s a matter of personal preference. Beets and onions, for example, are often peeled before roasting.

How should I cut the vegetables for roasting?

Cutting your vegetables into uniform pieces ensures they will roast evenly. Keep in mind that smaller pieces will cook more quickly than larger ones.

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.

What can I do with leftover roasted vegetables?

Leftovers can be stored in an airtight container in the refrigerator and reheated for later meals, they will last 3-4 days in the fridge. They also make a great addition to salads, pasta, or wraps.

Roasted vegetables in a white bowl.

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!

Updated from July 14, 2014.

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