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.
So good but needed to cook longer. Took a while longer to get fork tender but def worth the wait!!
Oh my gosh!! This was so amazingly delicious. Thank you very much for this great and easy recipe! Will def make again
Awesome!!! Thank you
Can I prepare this up to the point of covering in oil & herbs and then roast the next day?
Hi Gail. Best thing for preparing ahead is to simply cut the vegetables and refrigerate them in tight-lid containers or ziplock bags. The next day, you can season and add the oil and herbs etc. and proceed with roasting instructions.
Do you think this could be made ahead and served room temperature? I am looking for a vegetable side dish for a Christmas buffet.
Yes, you can serve this at room temperature or give it a quick warm up in a medium-heated oven.
I just made this for lunch and my husband practically inhaled it. The veggies were delicious! I got a little creative with it since I didn’t have the exact same veggies in my fridge. I missed out on mushrooms but included carrots, roma tomatoes, and a yellow onion. I will DEFINITELY make this again, especially because of how easy it was to do so.
Thanks for sharing your variation, Melissa! This is such an easy recipe to adapt, isn’t it?!
Enjoyed the recipe Thank you
Awesome!!
I made the roasted Italian vegetables last night my husband raved about it
thank you
Love hearing this! Thanks, Helen!
Hello
Just done this for lunch and everybody thought it was great. Will definitely being cooking this again.
Awesome! thank you for giving it a try!
I have made this many times. It’s a great side dish that is simple, easy to make and very flavourful!
Thank you so much, Mary! Glad to hear you enjoy it!
Made this recipe for the first time tonight. My result is only 4 stars but the recipe itself is definitely 5 stars. I have some very good Italian Seasoning-infused extra virgin olive oil, and I used that. Bad move; with a smoke point 20F lower than the cooking temperature of this dish, I had to pull them out of my oven a few minutes earlier than I wanted to. Next time I make this (and I will make it again) I will buy some extra light olive oil, which has a smoke point of around over 465F, and add some good Italian seasoning.
The veggies tasted fantastic, although I couldn’t get any “crispies” because the smoke from the olive oil dictated that I pull them from the oven a bit prematurely. I added just a bit of salt and pepper before cooking, and sprinkled a mix of Parmesan/Romano cheese on top before serving. Everything tasted great.
Note: I learned something about smoke points. I knew that extra virgin olive oil had a smoke point lower than the temperature I would using for this dish, but I was hoping that I could get by without getting any smoke. So take note of the ingredient list of this dish, and use a lighter olive oil.
Thank you for sharing, Ray!
This is delicious! I added some mini sweet peppers I had on hand and used fresh oregano and thyme that I grow on my balcony. It doesn’t take long to prepare, and has lots of color and flavor. It’s going to be a regular for me.
Awesome, Marilyn! Thanks for sharing!
Awesome recipe, Suzy! I made this last night for the family and they loved it 😀
Awesome, Joe! Thank you so much for stopping in to share!
Hi! Can I use minced garlic that’s already in the jar instead?
Sure, Katherine!
Barely enough garlic for us addicts. Roasted garlic is food heaven and if there were ever any left it could be used in alioli. This is the sort of simple tasty comforting food I love day to day.
I’m totally with ya, Jill! The more garlic the better!
Very tasty, also colourful to the eyes with a delicious aroma and flavour that didn’t disappoint.!
Awesome! thank you for sharing
I love Roasted veggie and Mediterranean cooking
Awesome, Wanda! You’ve come to the right place.