Italian roasted vegetables are the perfect side dish. Toss the Mediterranean vegetables with olive oil, Italian seasoning, and garlic, then roast in a hot oven until tender, caramelized, and bursting with flavor. Serve with chicken, fish, or pile high on pasta or rice for a delicious vegetarian meal. Leftover roasted vegetables keep great in the fridge, so make a batch on Sunday to have ready all week.
When it comes to a naturally gluten free vegetables recipe, these Italian roasted vegetables are a favorite. They are the perfect gluten free side dish but can quickly transform into a vegetarian dinner recipe with some pasta and cheese!
Reasons you’ll love these Mediterranean roasted vegetables
- Super easy to make. Toss with olive oil, seasoning, and garlic, then roast to perfection.
- Delicious. Roasting Italian vegetables brings out a deep, fantastic flavor.
- Family favorite. Nobody complains when roasted veggies are on the menu.
- Perfect side dish. No matter the main dish on the menu, Italian roasted vegetables go with it.
- Make-ahead. If you want healthy veggies ready all week, make a big batch on Sunday.
Ingredients
- Vegetables. I like to use a melody of zucchini, red bell peppers, red onion, and baby Bella mushroom. These are the Mediterranean vegetables we love to roast, but you can roast any firm veggie.
- Italian seasoning. I strongly suggest using my homemade Italian seasoning mix recipe; it gives every recipe it touches amazing Italian flavor. You can also use a mix of dried oregano or dried basil. Fresh thyme and rosemary are also delicious.
- Garlic. A couple of garlic cloves give a tasty garlicky layer to the vegetables.
- Extra virgin olive oil. Use a high quality for best results.
- Salt. Sprinkling on some salt at the end helps make the flavors pop.
How to Make Italian Roasted Vegetables
- Preheat the oven to 425 degrees.
- Wash and thoroughly dry the vegetables.
- Chop the vegetables into even pieces.
- Place the vegetables into a large bowl and stir in the Italian seasoning and chopped garlic.
- Drizzle in the olive oil and stir until the vegetables are coated.
- Spread the vegetables in a single layer onto a large baking sheet pan.
- Place into the oven and bake for 30 minutes or until roasted.
- Remove from the oven and serve immediately.
Cooking tips
- It’s helpful to pair vegetables together with similar cooking times, which allows for even cooking.
- Cutting the vegetables into similar-sized pieces will also help with even cooking time.
- Make sure the vegetables are dry before cooking. If there’s too much water, they will steam instead of roast.
- Stir the seasoning in with the vegetables before adding the olive oil. I find this helps distribute the seasoning and prevents it from clumping together.
- Don’t add too much olive oil because this can also cause the vegetables to become soggy after cooking.
- I like to cook directly on the baking sheet, but you can use parchment paper or aluminum foil for easy clean-up.
Variations
- Use avocado oil or your favorite healthy oil in place of olive oil.
- Other firm Italian vegetables are grape or cherry tomatoes, green beans, broccoli, cauliflower, white onions, and asparagus.
- Add a pinch of red pepper flakes for a spicy bite.
- Stir in a couple of tablespoons of high-quality balsamic vinegar before roasting for tangy flavor.
- Sprinkle parmesan cheese for a sharp salty cheese flavor.
- Squirt some lemon juice after the veggies cook for a burst of fresh flavor.
Serving suggestions
- Italian roasted vegetables are the perfect choice to pair alongside your favorite gluten free dinner recipes. We love it with gluten free chicken parmesan, gluten free risotto, gluten free lasagna, or gluten free alfredo.
- You can also toss roasted veggies with pasta for a quick dinner.
- These are the best vegetables to use in a delicious gluten free panini.
Storage Tips
Don’t worry about leftover roasted vegetables because they store great in the fridge.
- After the vegetables cool, place them into an airtight container and refrigerate for four days.
- Reheat in the microwave, oven, or stovetop.
Can you freeze roasted vegetables?
- Yes, you can freeze Italian roasted vegetables. After the vegetables cool, place them into an airtight container and freeze for 3-6 months.
- The consistency of the vegetables will change after they thaw, so they don’t work well as a stand-alone side dish. However, reheated roasted veggies are great in casserole dishes, soups, and stews, mixed into GF pasta, or in a gluten free panini.
FAQs
400 to 425 degrees is the best temperature for roasting vegetables. The high temperature causes the veggies to cook quickly, producing a tender vegetable with bold flavor and deliciously charred edges.
It depends on the vegetables you’re roasting, so it’s essential to pair vegetables with similar roasting times. It’s also helpful to cut all vegetables into evenly sized pieces.
Firm vegetables like zucchini, yellow squash, summer squash, bell peppers, mushrooms, and tomatoes take 30 – 35 minutes.
Heartier vegetables like potatoes, carrots, turnips, beets and winter squash can take 40 – 60 minutes, depending on the size.
Other Gluten Free Side Dishes
- Gluten Free Pasta Salad with Italian Dressing
- Gluten Free Caesar Salad
- Gluten Free Meatballs
- Gluten Free Garlic Bread
Italian Roasted Vegetables
Equipment
- Large mixing bowl
- Large Baking Sheet Pan
Ingredients
- 2 zucchini cut into 1-inch pieces
- 2 red bell peppers seeds removed and cut into strips
- 1 red onion halved and sliced into strips
- 1 10-ounce package of baby Bella mushrooms cleaned and cut into quarters
- 2 garlic cloves minced
- 2 teaspoons Italian seasoning
- 1/4 cup extra virgin olive oil
- 1/2 – 1 teaspoon salt
Instructions
- Preheat the oven to 425 degrees.
- Wash and thoroughly dry the vegetables.
- Chop the vegetables into even strips and pieces.
- Place the vegetables into a large bowl and stir in the Italian seasoning and minced garlic.
- Drizzle in the olive oil and stir until the vegetables are coated.
- Spread the vegetables in a single layer onto a large baking sheet pan.
- Place the vegetables into the oven and bake for 30 minutes or until roasted.
- Remove from the oven and serve immediately.
Notes
- After the vegetables cool, place them into an airtight container and refrigerate for four days.
- Reheat in the microwave, oven, or stovetop.
- Yes, you can freeze Italian roasted vegetables. After the vegetables cool, place them into an airtight container and freeze for 3-6 months.
- The consistency of the vegetables will change after they thaw, so they don’t work well as a stand-alone side dish. However, reheated roasted veggies are great in casserole dishes, soups, and stews, mixed into GF pasta, or in a gluten free panini.
Nutrition
Did you make this recipe?
Have you tried this Italian Roasted Vegetables recipe yet? If so, I’d love for you to rate this recipe and leave a comment below. Don’t forget to share your gluten free italian creations in our Facebook Group Gluten Free Italian Recipes. We all learn from each other’s experiences. Thank you.
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