This easy oven roasted vegetables recipe is popular for a reason! Delicious, roasted to tender perfection, and bold with Italian flavors from fresh garlic, oregano, thyme and extra virgin olive oil.
If you’re looking for a no-recipe situation you can make on repeat, you just need to learn how to roast vegetables. Simply slice what you have on hand, toss in seasoning and olive oil, then roast in a high-heated oven. Their natural flavors deepen beautifully, and they gain enough char and great texture. It’s irresistibly tasty!
I make this easy roasted vegetables recipe almost weekly as a side to chicken and fish. It’s Mediterranean-diet friendly, but delicious enough to satisfy anyone at your table. And for vegans, simply omit the Parmesan cheese.
Ingredients for this Roasted Veggie Recipe
You can definitely get away with swapping the quick-cooking veggies you have on hand. Here’s what I used:
- Vegetables: Zucchini (or summer squash), bella mushrooms, and baby potatoes (or diced gold potatoes).
- Tomatoes: I like Campari tomatoes because they tend to be on the sweeter side. Grape tomatoes or cherry tomatoes are great too!
- Seasoning: Kosher salt, fresh garlic, oregano and fresh thyme.
- Extra virgin olive oil: imparts great flavor while properly cooking your veggies. (And yes, you can roast veggies with olive oil, see more in our guide: Cooking with Olive Oil: Everything You Need to Know!) I recommend our Italian Nocellara with this recipe, but any high quality extra virgin variety you have will work well.
- Parmesan: Totally optional. Simply leave it off for a vegan option.
How to Roast Vegetables
I like to roast vegetables at 425°F, which makes them nicely tender and a little bit charred at the edges. Here are the steps:
- Get ready. Preheat the oven to 425°F. Lightly oil a sheet pan.
- Season the veggies. To a large mixing bowl, add 8 ounces baby bella mushrooms, 12 ounces baby potatoes,12 ounces small tomatoes, 2 sliced zucchini, and 10-12 peeled garlic cloves. Season with 1 1/2 teaspoons dried oregano, 1 teaspoon dried thyme, and a good pinch or two of salt and pepper. Drizzle generously with olive oil (about 1/4 cup or so) and toss to combine.
- Roast the potatoes. Transfer only the potatoes to the prepared pan and spread out so they’re not touching. Roast in the heated oven for 10 minutes. Remove from the heat, and then add the remaining veggie mixture. Return to the oven to roast for another 20 minutes, or until everything is fork-tender (some charring is good!).
- Finish and serve. Serve immediately, with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes if you’d like.
Tips for Roasting Vegetables
This roasted vegetables recipe is simple, but if you’re looking for exceptional results, I have a few tips for you:
- Set the oven on high heat. Set the oven anywhere between 400 to 450°F, depending on how delicate your vegetables are.
- Cut the vegetables into similar-sized pieces. This will help everything cook evenly and at the same time.
- Season well. Make sure the veggies are coated well in your seasonings, salt, pepper, and oil.
- Don’t skimp on the olive oil! Use enough of the oil to coat the vegetables well and give them a glossy look, but don’t use too much that you end up with excess oil in the bottom of your bowl.
- Roast in stages if you need to. Because potatoes will take a bit longer than things like zucchini, I went ahead and put the baby potatoes in the oven for a good 10 minutes before adding the rest of the vegetables.
- Do not crowd the pan. Make sure your veggies are well-spread in one single layer. Use two pans if needed. Crowding results in steaming rather than roasting, and the veggies will get mushy.
What to Serve with Oven Roasted Vegetables
Roasted vegetables are very versatile, but the Italian flavors here go particularly well with:
- Vegetarian: Cauliflower Parmesan
- Meat: Chicken Scallopini
- Seafood: Shrimp Piccata
More Roasted Vegetables Recipes
Sides and Small Plates
Roasted Beets with Labneh and Chives
Sides and Small Plates
Lemony Roasted Baby Potatoes
Sides and Small Plates
Roasted Broccoli with Lemon
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Oven Roasted Vegetables
Ingredients
- 8 ounces baby bella mushrooms, cleaned and trimmed
- 12 ounces baby potatoes, scrubbed (Or cut potatoes in halves or cubes depending on size. You want them to be small)
- 12 ounces Campari, grape, or cherry tomatoes
- 2 zucchini or summer squash, cut into 1-inch pieces
- 10-12 large garlic cloves, peeled
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried thyme
- Kosher salt
- Black pepper
- Extra virgin olive oil
- Freshly grated Parmesan, for serving (optional)
- Crushed red pepper flakes (optional)
Instructions
- Get ready. Preheat the oven to 425°F. Lightly oil a sheet pan.
- Season the veggies. To a large mixing bowl, add the mushrooms, potatoes, tomatoes, zucchini, and garlic. Season with the dried oregano, thyme, and a good pinch or two of salt and pepper. Drizzle generously with olive oil (about 1/4 cup or so) and toss to combine.
- Roast the potatoes. Transfer only the potatoes to the prepared pan and spread out so they’re not touching. Roast in the heated oven for 10 minutes. Remove from the heat, and then add the remaining veggie mixture. Return to the oven to roast for another 20 minutes, or until everything is fork-tender (some charring is good!).
- Finish and serve. Serve immediately, with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes if you’d like.
Video
Notes
Nutrition
Try Our Authentic Italian Olive Oil
Hand-picked and cold-extracted Extra Virgin Olive Oil from 100% Nocellara del Belice Sicilian olives.
*This post has recently been updated with new information for the readers’ benefit.
LOVE this recipe. It’s a very easy side dish but packs tons of flavor.
This recipe is easy and fast to make and absolutely delicious!
I don’t like to cook, but I love eating delicious food.
Generally, the most time consuming part in preparing a meal for me is cutting all the vegetables and it always takes me longer than the recipes estimated time. With this recipe, I had everything ready by the time the oven reached 450 degrees farenheit.
I love that the mushroom tops are left whole. It gives them a rich, flavorful, filling taste like portabello mushrooms have when grilled.
Hi! I’m hosting a dinner party in two days and plan on making the slow-roasted salmon with potatoes. I love this roasted vegetable recipe and wanted to know how you would suggest cooking them together. Would you add the tomatoes and zucchini simultaneously as the salmon? them together.
Hi, Lisa. This is not something we’ve tried before, so it’s hard to say. I think you may want to add the tomatoes, zucchini and mushrooms ahead of the salmon just a bit.
Love this and make it a lot with changes according to what veges are in the fridge and need to be used. I was trying to watch the video, check for any additional tips, but the video seems to have disappeared?
Hi, Lotte. So sorry you’re having issues viewing the video here. Unfortunately some web browsers block pop ups which, for some reason, also blocks instructional videos. You may need to adjust your browser settings, or try a different browser on your end in order to see them.
Love this recipe! Make it at least once a week. Eat it alone, over quinoa or rice, or as a side. Simple, quick, delicious!
This is such a beautiful, simple, tasty and healthy dish! A serious crowd pleaser! This dish makes an excellent presentation for a large crowd also chock full of flavors and nutritional content if you care about the crowd you’re serving make this dish!
Hi, I live on my own and it is a right pain to cook for one. Can I cook a lot of this and then freeze portions? Thank you
p.s. Have cooked it once and yum yum!
Sure! That should work! Enjoy!
5 stars I would give a higher star. My husband and I thoroughly enjoyed. I exchange the mushrooms to brussell sprouts. Trying new recipes. Glad to find your web-site. Thank you.
We love hearing this! Thanks so much!
So many ads page barely loads! But made for my family and they loved it. Thanks
Question: How can you make Italian Roasted Vegetables when the oven is being used for something else? (Baked Lemon Salmon)? This is a constant problem!
If you can, get the mini Breville oven. It’s amazing and a good size for this. I just got one and absolutely love it. It’s a “real” oven, so it keeps the temp adjusted perfectly – something unheard of in the Toaster Oven world!
I made this last night for my husband and I and highly recommend it. I made the Rosemary lemon chicken and we loved it!!!!
Roasted the veggies at 475 for 15. 400 seemed too low to get a real roast.
Made these along with Suzy’s Easy Italian Baked Chicken Breast Recipe💝
I ADDED Organic broccoli and yellow squash and also I did add her “optional” freshly grated Parmesan cheese and crushed red pepper flakes before I plated this dish.
I highly recommend roasting the potatoes BEFORE adding the other veggies just as Suzy suggests.
These could be a “meal in themselves” they are so yummy😋❣️
Great combination of veggies and simple to prep and cook. Leftovers are just as good as first night. I served with Israeli couscous that I toasted in olive oil per your instructions in other recipes-great way to prepare couscous and will be doing that from now on.
Did you find the veggies got soggy for the leftovers?
Made this the other night. Actually, even better, I got my husband to make it while I made salmon cakes and tartar sauce. This recipe was SO good! We are gonna need to do it more often! The only thing I changed is I gave him fresh herbs instead of dried. Just a preference. The next night we still had lots of leftover veggies. Fried up a few bacon slices into lardons in cast iron, tossed in veggies and let brown over medium-high heat for a few, and topped with poached eggs. Yum again!
This recipe for roasted vegetables is absolutely the best. Can’t wait for your cookbook. Thanks for sharing.
So glad you enjoyed it, Gaye!