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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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.
Can I add Brussel sprouts to this?
Sure, Gaby! I would cut them in halves. Enjoy! And so sorry I’m just able to respond to your question.
Is the serving size (of 4-6) considered as a side dish, or as a main dish? Making for 8 (but as a side), trying to figure out portions
This is a side dish. It will comfortably feed 6 people as a side, Amy. If you decided to add more potatoes, for example, then make sure they are cut fairly small and cook the potatoes a bit first before adding the rest of the veggies.
Hi, I adjusted and added a few things to the recipe: baby eggplant, small San Marzano’s, a red pepper, sliced lemon, low fat Greek style Chicken sausage(with feta and spinach in it), and last, I omitted the potato’s.
I cut some fresh flat leave parsley from the garden, and tossed, with some freshly graded pecorino Romano!
Yummy!
Wonderful template!! Thank you!
Great ideas, Nydia! I love to hear how people adapt recipes to use ingredients available! And this is definitely one recipe that works more as a template as you mentioned.
Hi, this looks amazing, I’m so trying it! I just wanted to know how many portions can you get from this recipe?
Hi! Great question. This recipe will comfortably feed 4 people with a little left over. Enjoy!
Hi Suzy, this is gorgeous! Thanks for your recipe and it looks so yummy that I can’t wait to try it right now!
Enjoy!
Thank you for this tremendous service you are offering. I am a vegetarian and just love YOUR PASSION for the Mediterranean recipes. Great service.
Jocycelyn, I am so honored to hear this! thank you very much for the kind words.
Good to have this site available..I think I’ll give it plenty of use.
Thanks, Dave.
Wonderful, Dave! Thank you so much! Enjoy!
Yummy. I am seriously hungry from these delicious photos.
Thanks so much, Susan! The dish was as delicious as it looks 🙂 I promise.
how well do these keep. Wanting to make for meal prep and eat throughout the week.
They should keep well in the fridge in a tight-lid container. Be sure they are at room temp before you refrigerate. Enjoy!
I have been on the Mediterranean diet for a while now and now always roast our vegetables. I have also just got in to adding celery as well – never liked celery before but the family likes the addition. I don’t put mushrooms in only because I don’t like them; and because I have been losing weight I stay away from cheese, but this dish is something you could almost eat without meat.
Joanne, way to go! Glad to hear the Mediterranean diet is working for you. Thanks for sharing your ideas for this dish too!
Hi Suzy,
I just gave this a try and the potatoes were undercooked after 25 min but some of the other veggies were at their limit before starting to burn…should the potatoes be cooked at all first before going into the oven with the rest?
Hi Eric, so I used very small baby potatoes. So depending on the size of the potatoes and how hot your oven is, you may need to adjust the recipe by cooking the potatoes for 10 minutes or so first before adding the rest of the veggies. Thanks for the question!
Thanks for showcasing this beautiful dish. This is a staple in my home. I find so many ways to mix up the dish throughout the week…..as a breakfast scramble…..wrapped in a whole wheat tortilla….over brown rice…or simply as a dish in itself. I also love garlic cloves. Sam’s sells a big bag of peeled whole garlic cloves and I usually toss half the bag in and roast it. I also like adding yellow squash….red onions…and tri-colored bell peppers, along with the veggies that you highlighted. I’ve never used tomatoes, but I will do so on the next go-round, and will try mixing it up by using fingerling potatoes or small Yukon gold’s instead of quartered potatoes.
Monica, thanks so much for stopping in! Love your tips and the idea of using the leftovers for a breakfast scramble! Thanks for sharing.
Make this all the time but I add cubes of eggplant
Eggplant is a nice addition here! Thanks for stopping in!
Beautiful picture and I love all those flavors!!
With exception of the zucchini, it looks like everything else (mushroom, garlic cloves, tomato, potato) goes in whole? Can you please confirm?
Hi, Eric. Yes, that’s correct! I use baby potatoes here, so they don’t need to be cut. But if you end up using larger potatoes, for example, you’ll want to cut the potatoes a similar size to the zucchini. The mushroom ends are trimmed, but the mushrooms remain whole.
Such a beauty and like you said, lots of garlic. I throw in 10-20 cloves whole when roasting vegetables and they are fantastic.
Oh, Kevin, I didn’t think anyone liked garlic more than me! We can form our own little club 🙂 Thanks for stopping in.