Italian Roasted Vegetables, deliciously spiced with Italian herbs and olive oil, oven baked to perfection. A yummy family veggie dinner dish.
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
- 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
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!
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