- April 8, 2023
- 30 Minute Meals
Italian Roasted Vegetables
This Italian roasted vegetable recipe is a versatile and delicious addition to any meal. Featuring a variety of colorful and nutrient-rich vegetables like zucchini, asparagus, bell peppers, and cherry tomatoes, it’s perfect as a side dish for dinner or can be used for easy prep and batch cooking options throughout the week.
Why This Recipe Works:
Tender & Flavorful: My Italian roasted vegetables recipe is packed with all of my favorite vegetables, seasoned with all the best Italian seasonings like basil, oregano, thyme, and rosemary, and then roasted to tender perfection. Roasting the vegetables brings out more flavor in these veggies and creates a perfect char that adds a depth of flavor you otherwise wouldn’t get!
Perfect for Building Meals: Let’s be honest, meal prep can get boring. But I am trying to change that by making delicious, unique base meals that can be paired with anything for a healthy and satisfying meal. These Italian roasted veggies can be made into breakfast bowls by pairing them with eggs and even bacon, or for lunch have a bed of roasted veggies topped with grilled chicken or pan-seared salmon! It’s a perfect side that also pairs well with these Italian roasted potato bites. The possibilities are quite honestly endless!
Ingredients:
This recipe can be broken down into three components of ingredients. Feel free to swap out the vegetables according to season or your preference!
- Vegetables: For this recipe, I used zucchini, red onion, red bell pepper, yellow bell pepper, asparagus, and cherry tomatoes.
- Seasonings: To season these vegetables to absolute perfection, I used basil, oregano, dried rosemary, thyme, salt and pepper.
- Olive Oil: You will want to drizzle the vegetables with olive oil in order to allow the vegetables to have more flavor, caramelize, and keep from sticking to the pan!
How To Make Italian Roasted Vegetables:
- Preheat & Prep: Preheat the oven to 425 F and place the baking sheet in the oven to preheat as well. Prep the vegetables by chopping them into similar sizes and thickness so they each bake evenly. Cut each vegetable into about 1-inch pieces and to about 1/4 inch thick. Place all of the veggies into a large mixing bowl, but do not add the cherry tomatoes yet!
- Combine Spices: In a small bowl, combine all of the dried spices, salt, and pepper.
- Mix Veggies with Spices: Add the olive oil to the vegetables and toss them well to coat them all over. Then add in the dried spice mixture and toss them again until everything is equally seasoned.
- Place on Baking Sheet: Carefully remove the preheated baking sheet from the oven and pour the bowl of vegetables onto the hot pan. Use a spatula to spread them out in an even layer so that they are not overly crowded and have space to roast.
- Roast: Place the pan back into the oven for 15 minutes. Remove the pan again sprinkle the cherry tomatoes and finish cooking for an additional 5 minutes or so. The vegetables should be tender but still slightly crispy.
- Serve: Place the vegetables for serving and garnish with freshly grated parmesan cheese (optional) or store in a container for up to 5 days and reheat as desired.
Meal Preparation Tips:
- Use your favorite veggies! This is your meal prep, so you can use your favorite veggies in this recipe. I recommend trying broccoli, potatoes, sweet potatoes, or carrots as well!
- Don’t skip the salt! If your goal here is to enjoy your meal prepped meals, don’t skip the salt on these Italian roasted vegetables. The spices add a ton of flavor but they don’t get to shine as much if salt isn’t there to help out!
- Divide and conquer! I like to make a big batch of these veggies at the beginning of the week and divide them into small Tupperware. Then, I can add a protein like chicken, steak, or salmon to each Tupperware and have a killer base meal to start with. I can then make rice, quinoa, lentils, or farro to pair with them as well!
Frequently Asked Questions:
Generally, a high heat is best to roast vegetables in order to get them crispy, charred, and tender in the middle. The point of roasting as opposed to steaming is to build more flavor by caramelizing the vegetables in the oven, and this takes a pretty high temperature. Since we are cutting the vegetables to a small size, 425 degrees F is perfect for this recipe.
Since these are Italian roasted vegetables, the best oil to choose is olive oil. Not only is this a healthy fat, but the flavor goes well in this recipe. In general, when roasting vegetables, I always go for the olive oil.
Ways To Eat Italian Roasted Vegetables:
Italian roasted vegetables are a versatile side dish that you can pair with so many things. Here are a few of the things I love to pair them with!
- Smoked Chicken Breast
- Cauliflower Steaks
- Air Fryer Salmon
- Flat Iron Steak
- Crispy Chicken Quarters
- Cauliflower Rice
More Base Meal Recipes to Try:
- Black Rice and Mango Salad
- Shredded Kale & Cabbage Caesar Salad
- Tuscan Bean Salad with Barley
- Cucumber Radish Salad Recipe
Italian Roasted Vegetables
Ingredients
- 2 small Zuchinnis chopped
- 1 small Red Onion chopped
- 1 Red Bell Pepper chopped
- 1 Yellow Bell pepper chopped
- 1 bunch Asparagus chopped
- 1.5 cups Cherry Tomatoes leave whole
- 2-3 tbsp. Olive Oil
- 1 tsp Basil
- 1 tsp Oregano
- 1/2 tsp Dried Rosemary
- 1/2 tsp Thyme
- 1 tsp. Salt
- 1/2 tsp. Black Pepper
Optional
- 1/4 cup Parmesan Cheese
Instructions
- Preheat the oven to 425 F. and place the baking sheet into the oven to preheat as well.
- Prep the vegetables by chopping them into similar sizes and thicknesses so they each bake evenly. Cut each vegetable into about 1-inch pieces and to about 1/4 inch thick. Place all of the veggies into a large mixing bowl. Do not add the tomatoes.
- In a small bowl, combine all the dried spices, salt, and pepper.
- Add the olive oil to the vegetables and toss them well to coat them all over. Then add in the dried spices and toss them again until everything is equally seasoned.
- Carefully remove the preheated baking sheet from the oven and pour the bowl of vegetables onto the hot pan. Use a spatual to spread them out in an even layer so they are not overly crowded and have space to roast.
- Place the pan back into the oven and roast for 15 minutes. Remove the pan again and sprinkle in the cheery tomatoes and finish cooking an additional 5 minutes or so. The vegetables should be tender but still slightly crispy.
- Plate the vegetables for serving and garnish with fresh grated parmesan cheese (optional) or store in a container for up to 5 days and reheat as desired.