Italian Roasted Vegetables
Tammy Overhoff
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.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Side Dish
Cuisine American, Italian
Servings 5 people
Calories 134 kcal
Large mixing bowl
Large Baking Sheet Pan
- 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
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.
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.
Serving: 1gCalories: 134kcalCarbohydrates: 8gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 707mgPotassium: 353mgFiber: 3gSugar: 5gVitamin A: 1661IUVitamin C: 77mgCalcium: 36mgIron: 1mg
Keyword italian roasted vegetables, Mediterranean roasted vegetables, oven roasted vegetables, roasted vegetables