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.
Really delicious and super easy. I made this last night and ate most of it myself. It was so good that I am going to make it again for Thanksgiving, as a side dish, since it doesn’t take much time and it is so colorful.
Wonderful! This is a GREAT on for Thanksgiving!
I decided to give it a try and it was delicious!!!
I decided to use red onions instead of garlic, my son really enjoyed it so I’ll be making it on a regular basis especially because it was quite and easy. Thank you.
That’s great! Thanks for sharing, Desi!
I’ve made this 3 times already with different vegetables. I love it! Your tip about the hot oven and the cast iron was great. What a difference! For me, a little whole yogurt or labneh sprinkled with lemon zest on the side and some chili flakes or Aleppo Pepper on top of the vegetables is delicious. I’ve tried several of your recipes and so enjoyed them. I always look forward to seeing your emails in my inbox. Thank you!
It’s definitely fun to mix this one up with what you enjoy, or what may be in season. Thanks, Kathleen!
Made this dish for a party, and turned out well. Actually doubled the recipe. Do you think I can freeze the leftovers?
Thanks, Gail! Because we have zucchini and some “softer” veggies here, I am not sure about freezing. I think it will work, but I haven’t tried it myself. Leftovers will be good in the fridge 3 to 4 days though, if stored properly
recipe is delicious, thanks so much
BUT
please do not freeze the potatoes
everything else works well if frozen
however, potatoes turn grainy and unappetizing when frozen
I made this for a dinner party with white quinoa! I doubled the recipe & there was nothing left. Everyone loved it!
So glad to hear it!
How would you suggest if need to make the day before and take to work next day and warm? For our Thanksgiving meal. I’m gluten free and taking something I know I will be able to eat!?
You can make it ahead and simply reheat in 350 degree heated oven. You can also roast the veggies just part-way the night before and finish cooking the day of, this way, the veggies don’t get too soft.
This was easy & excellent. I zapped cut potatoes in micro wave for 5 minutes. Worked out well.
Yay! Thanks Josephine!
Absolutely loved this dish so tasty. Will definitely be using this again
Awesome, Teresa! Thank you for sharing
This looks divine, but I have a question about the whole garlic cloves. I’ve seen this before and always wondered, are you actually meant to eat them or are they removed after roasting? I may be a garlic wimp, but I have always chopped or pressed mine. Can’t imagine taking a mouthful of garlic in. Is my life missing something awesome?
Terri, I do roast the garlic whole here and I don’t remove the cloves after roasting…the flavor of garlic mellows quite a bit when roasted and turns nice and sweet. I understand personal preferences, so totally up to you if you’d like to eat them or remove them.
Love those roasted vegetables
Awesome!
I am hosting a party and would like to know if this beautiful dish can be made a day ahead?
And if so how would you recommend doing that. Thanks
Hi Suze. Sure, you can fully prepare this dish and cook it say the evening before, and simply warm up in a medium-heated oven (I’d toss the veggies occasionally.) Or, you can also do all the vegetable prep, but roast on the day you plan to serve it.
These veggies look delicious! And those colors are gorgeous! Beautiful job!
Thanks! Glad you liked them.
K, so I know this is meant to be a side dish but I would totally eat this as a main dish! So fresh and flavorful!
Loving all those bright beautiful colors and fresh veggies! I just can’t get enough of summer veggies this time of year.
Roasted veggies sound so good!! Roasting brings out the flavor!
This looks delicious and the perfect comfort food. I love how well seasoned this is!
oh this is dinner one night this week! I am all about roasted veggies.