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Italian roasted vegetables on a platter.

Italian Roasted Vegetables

Tammy OverhoffTammy 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
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American, Italian
Servings 5 people
Calories 134 kcal

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

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.

Nutrition

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
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