Description
These Italian Roasted Vegetables are packed with bold flavor and colorful vegetables like broccoli, cherry tomatoes, zucchini, mushrooms, and green beans. Tossed with olive oil and Italian herbs and finished with a sprinkle of freshly grated parmesan cheese and balsamic vinegar. They’re the perfect side dish for almost anything!
Ingredients
- 6-7 cups mixed chopped vegetables (green beans, mushrooms, red onion, zucchini, broccoli, bell pepper, cherry tomatoes)
- 3-4 tablespoons extra virgin olive oil
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes, or more to taste (optional)
- Salt and freshly ground black pepper
- 1/4 cup freshly grated parmesan cheese
- 1 teaspoon balsamic vinegar (optional)
- 1-2 tablespoons fresh chopped parsley, for garnish
Instructions
- Preheat the oven to 425°F (220°C). Lightly oil a large sheet pan with non-stick spray.
- In a large mixing bowl, add the veggies, olive oil, oregano, basil, red pepper flakes (if using), and season with salt, and freshly ground black pepper. Toss to coat. If you’re using broccoli florets, make sure they are coated in a decent amount of oil as they are more prone to burning.
- Spread the vegetables in a single layer on the sheet pan. Roast the vegetables for 30 to 35 minutes, tossing once halfway through, or until the vegetables are tender and turning brown with crispy edges.
- Drizzle the vegetables with balsamic vinegar (if using) and sprinkle with parmesan cheese. Garnish with chopped parsley and serve immediately.
Notes
Zucchini or yellow squash: Sliced into half-moons or chunks.
Bell peppers (red, yellow, or orange): Cut into slices or chunks.
Red onion: Cut in wedges or thick chunks.
Mushrooms: I like cremini or Baby Bella, cut in quarters, halved, or left whole.
Cherry or grape tomatoes: Leave them whole. If you’re roasting them with heartier vegetables like potatoes or carrots, add them during the last 20 minutes of roasting so they don’t turn into mush.
Eggplant: Cubed into 1-inch pieces.
Baby potatoes: Halved or left whole. You can pre-boil them ahead of time so they roast more quickly.
Carrots: Cut into small, even pieces.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian