There’s a reason these Italian oven roasted vegetables are so popular–Delicious, roasted to tender perfection, and bold with Italian flavors from fresh garlic, oregano, thyme and extra virgin olive oil! I make these easy roasted vegetables almost weekly as a side to some of my favorite chicken and fish dishes. But they also make a great vegetarian main on top of rice or even quinoa. And for vegans, simply omit the Parmesan cheese.
Be sure to grab my tips and watch the video for how to make this roasted vegetables recipe (toward the bottom of this post!)
But, if you take just about any variety of firm vegetables, slice them up, toss them in some seasoning and excellent olive oil, then roast the heck of out them, they will turn irresistibly tasty.
When you roast vegetables, their natural flavors deepen beautifully, and they gain enough char and great texture. A few minutes in the oven turns vegetables soft, warm, comforting, and just the most delicious side dish.
The possibilities are endless as far as which vegetables to roast and what flavors to use. But, one of my go-tos is this Italian oven-roasted vegetables recipe.
Roasted Vegetables with an Italian Twist
In this Italian-inspired recipe, I use a combination of bright ingredients like zucchini (or summer squash) and Campari tomatoes (they tend to be on the sweeter side), along with few hearty bella mushrooms and baby potatoes to add heft.
The flavor makers are simple: lots of fresh garlic (about 12 cloves), extra virgin olive oil, oregano and thyme. Once roasted, we finish with a sprinkle of Parmesan cheese.
Now, I like to give the potatoes a head start in the oven, since they take a bit longer to cook. The rest of the veggies are added together later. Campari tomatoes will collapse quite a bit and release a bit of juice, which I really love about this dish.
My Tips for Best Oven Roasted Vegetables
You hardly need to think about this dish of simple roasted vegetables, but if you’re looking for exceptional results, I have a few tips for you:
1- Set the Oven on High. High heat is ideal for roasting vegetables. You can set your oven to anywhere from 400 degrees F to 450 degrees F, depending on what vegetables you’re working with.
In this case, I went for 425 degrees F. And as I mentioned, I roasted my baby potatoes first for a few minutes before adding the remaining vegetables. I roast them just enough to be able to stick a fork a good part of the way through with just a bit of resistance still (about 10 to 15 minutes)
2- Flavor the Vegetables well. One important thing is to make sure the vegetables are evenly seasoned. To do that, place the already cut vegetables in a large bowl, add extra virgin olive oil, salt, pepper and spices of your choices (I used oregano and thyme).
I love adding fresh garlic, it is really a must in this recipe! As the garlic roasts, it will mellow and add sweetness.
For the olive oil, I used Private Reserve, it’s fruity with a welcomed delicate intensity. And, although the recipe says “drizzle,” the key is not to skimp on the oil. You will need a generous enough amount to make sure everything is well coated.
Toss to make sure everything is well combined and the vegetables are well-coated with the seasoning. When ready, transfer the vegetables to your baking pan or baking sheet.
3- Use a Heavy, Dark Baking Sheet or Pan. The dark coating helps the veggies brown well. I often use this cast iron baking dish, the added benefit of cast iron is that it provides even, steady heat.
4- Do Not Crowd the Vegetables in the Baking Pan. To get the best texture out of our veggies, make sure they are spread in one single layer on your baking pan.
What to Serve these Roasted Vegetables with?
These roasted vegetables are the perfect side dish next to almost any meaty dish. I often serve them next to my Italian baked chicken, Garlic Dijon Chicken, or even next to Boneless Lamb or Baked Salmon.
Watch the Video for how to make Italian Oven Roasted Vegetables Recipe:
More Recipes to Try:
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Easy Italian oven roasted vegetables. The perfect combination of veggies, simply seasoned and tossed in extra virgin olive oil. The perfect gluten free side dish in minutes.
- 8 oz baby bella mushrooms, cleaned, ends trimmed
- 12 oz baby potatoes, scrubbed (Or cut potatoes in halves or cubes depending on size. You want them to be small)
- 12 oz Campari tomatoes (grape or cherry tomatoes will work also)
- 2 zucchini (or summer squash), cut into 1-inch pieces
- 10–12 large garlic cloves, peeled
- Extra virgin olive oil (see our olive oil options here)
- 1/2 tbsp dried oregano
- 1 tsp dried thyme
- Salt and pepper
- Freshly grated Parmesan cheese for serving, optional
- Crushed red pepper flakes, optional
- Preheat the oven to 425 degrees F.
- Place the mushrooms, veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil (about 1/4 cup olive oil or so). Add the dried oregano, thyme, salt and pepper. Toss to combine.
- Take the potatoes only and spread them on a lightly-oiled baking pan (I used this one). Roast in heated oven for 10 minutes. Remove from heat, and then add the mushrooms and remaining vegetables. Return to oven to roast for another 20 minutes until the veggies are fork-tender (some charring is good!)
- Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional)
- Cook’s Tip: For best results, don’t skip step #2. To flavor the vegetables well and to ensure they are well-coated with the olive oil and seasonings, it helps to use a big mixing bowl to do that first before transferring to a baking pan or baking sheet.
- Cook’s Tip #2: Since potatoes take a bit longer to cook, it’s good to give them a head start in the oven. Bake potatoes first for a few minutes until you are able to stick a fork about half way through with just a little bit of resistance (about 10 to 15 minutes). Also, if you are not using small baby potatoes, may sure to cut them into quarters or diced.
- What to Serve Along?
- Visit our shop for our Olive Oil Bundles, all-natural and organic spices and more.
- Category: Side Dish
- Method: Roasted
- Cuisine: Italian
Keywords: Roasted vegetables, oven roasted vegetables, how to roast vegetables
*This post originally appeared on The Mediterranean Dish in February, 2017 and has been recently updated with new information and media for readers’ benefit. Enjoy!