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.
I added pearl onions.
Wanting to make this tonight but I will have other things I need to have in the oven. Can this be made in the air fryer and if so what temp and settings?
Hi, Alicia. I’m so sorry I’m just seeing this… I’m not always able to get to questions right away. I’m sure this this would work in an air fryer, but I don’t actually own one, so I’m not sure exactly what temp/settings. If you give it a try, I’d love to hear your feedback!
Made this to go with the Lemon Garlic Drumsticks and they it turned out great! The whole roasted cloves of garlic were delicious!
Hi!
This looks delicious!
My question is, can you make this ahead of time or does it need to be served warm?
Thanks!
Marylin
Hi, Marylin. I prefer to serve this recipe warm. But you can certainly get all of the vegetables prepped a bit of ahead of time.
I just made these as a side to the Citrus Salmon. I have a double oven .
What A nice dinner , put 2 items in to bake and out comes an impressive complete meal. !!!!
I kept the potatoes separate in there own pan.
I also just bought the rectangular cast iron Pan shown in this recipe as I have a feeling I’m going to be useing it a lot !!!!!
Tony
Does anyone know/think if this exact recipe (including potatoes first) would work with a grill basket on a BBQ? So dang hot and not sure I want to blast a 425 degree oven :-/
Hi, Donna! Yes! You can totally grill veggies this way in a grill basket on the BBQ, starting with the potatoes first. A great way to do veggies in the summer :). We also have an awesome Grilled Veggie Kabob recipe you should check out!
Delicious & pretty!! I will make this all summer long!!
Made tonight for dinner. I illuminated the potatoes due to me being a diabetic, husband also liked them.
Thanks, Barb!
I just made a version with cut up sausages tossed in with the potatoes and it turned out amazing and is going on a my meal lists! Easy recipe which I will recreate again another day with different variations.
What a great idea! I love all-in-one meals! A few other good recipes to try along these lines are my Sheet Pan Chicken with Vegetables and Sheet Pan Baked Meatballs with Vegetables.
Pretty good. I just free handed everything instead of using the exact amounts. I’d do without the tomatoes next time though. I did add onions and I’m happy I did. I’d definitely recommend it. It paired really well with the honey garlic salmon and rice. Definitely worth a try.
Thanks for sharing your adaptations! Very helpful!
The title mentions a video, but I couldn’t find it on this page. Hoping to cook this recipe soon anyway.
Hi, Brett! It’s working on our it. It may be that the browser you’re using isn’t allowing pop-ups. Sometimes that will prevent our videos from showing up. Enabling pop-ups or switching browsers might help.
Thanks for the heads up. The video wasn’t showing up in Firefox, but it is showing up in Chrome. Looking forward to making this recipe tonight!
Thanks for the heads up, Brett. That happens sometimes, depending on the browser. Hope you enjoyed the veggies!
I make something similar but marinate the diced veggies in a zip lock bag overnight or several hours prior to cooking using red wine or apple cider vinegar & olive oil along w/ the Italian seasonings. I like bell peppers, mushrooms, eggplant, zucchini or yellow squash, red onions & green beans; however have also used carrots coins, celery, beets & parsnips. Roast in the oven or use grill pan on the charcoal smokey joe. Even people who claim they don’t like eggplant love it! Same marinade can be brushed onto slices of eggplant or zucchini or portobello mushroom caps then grilled/BBQed.
Thank you for sharing your variation!
Made this and the Baked Cranberry Chicken for Thanksgiving – there were only 2 of us. I followed the full recipe exactly – we wanted the extra veggies for another meal. The only thing I did differently was to use fingerling potatoes. I loved the zucchini (and I’m not even a fan of it) – such a great mix of veggies. In fact, my hubby asked that I make this again for Christmas. Superb!
Thanks, Jill!
I made this recipe along with the Lemon and Garlic Salmon and Greek Green Beans with Feta, also from your recipe collection. Divine! The flavours of each recipe were simple and clean but everything went well together. Thank you for your recipes – I am such a fan.
Thank you, Jacqui!
I love the combination of veggies in this recipe! This is really a delicious way to get everyone to love their veggies!
It is!! Thanks so much!
This is such a simple yet delicious recipe. It’s great to have as a side dish and great use of vegetables from the garden.
Thanks, Sharon!
They look beautiful and delicious! Love that you can pair them with different protein options.
How colorful they are and this would be perfect for the holiday table! Using the cast iron is a great tip and that does make a difference.
Thank you!! 🙂
These roasted veggies are something! Definitely one of my favorite ways to enjoy vegetables – excited to give your recipe a try, too 🙂
Hope you enjoy them, Elaine!