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Italian Roasted Vegetables are the perfect side dish, packed with bold flavors and vibrant colors. This easy oven-roasted vegetable recipe pairs well with any main dish and is a delicious blend of oven-roasted goodness.
Easy Italian Roasted Vegetables Recipe
There’s something magical about a tray of colorful, perfectly roasted veggies coming out of the oven. The caramelized edges, the rich flavors, and that perfect balance of herbs and olive oil—it’s the kind of dish that makes you feel like a pro in the kitchen with minimal effort. Whether you’re looking for an easy side dish, a meal prep staple, or just a way to use up those veggies in the fridge, this recipe is a total win!
Why You’ll Love this Recipe
- A delicious blend of oven-roasted Italian flavors.
- A healthy side dish packed with vitamin C and nutrients.
- Simple recipe with minimal prep and easy clean-up.
Ingredients You Need
For this Italian roasted vegetable recipe, you’ll need a combination of vegetables and simple seasonings.
- Vegetables: Baby red potatoes, zucchini, yellow bell pepper, red onion, baby bella mushrooms, and vine tomatoes. For personal preference, you can add sweet potatoes, brussels sprouts, green beans, or yellow squash.
- Olive Oil: Use extra virgin olive oil for the best flavor and even cooking.
- Balsamic Vinegar: Adds a touch of sweet flavors and depth to the dish.
- Seasonings: A delicious blend of Italian spices, including Italian seasoning, smoked paprika, kosher salt, and black pepper.
- Garlic: Fresh garlic cloves add a robust flavor.
- Fresh Herbs: Rosemary sprigs for a fragrant finish and fresh parsley for garnish.
How to Make Italian Roasted Vegetables
This simple recipe comes together in just a few easy steps.
- Prepare the oven: Preheat the oven to 425 degrees Fahrenheit. Lightly spray a large baking sheet with cooking spray; set aside. For easy clean-up, you can line the baking sheet with parchment paper or aluminum foil.
- Mix the ingredients: In a small bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, smoked paprika, kosher salt, and black pepper. In a large mixing bowl, toss vegetables with the oil mixture until evenly coated.
- Roast the vegetables: Spread vegetables in a single layer on the prepared baking sheet. Gently toss vine tomatoes in the remaining oil and nestle them into the vegetables. Top with fresh rosemary sprigs. Roast in a hot oven for 30 to 35 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
- Serve: Garnish with fresh parsley and enjoy with your favorite main dish, such as pork chops, chicken, or fish.
Grilled Italian Vegetables
These vegetables can also be cooked on the grill. Use a grill pan to prevent them from falling through the grates. Grilling adds a smoky flavor, making this a great grilled vegetable recipe for summer meals.
Air Fryer Italian Vegetables
For a quick and crispy twist, make these veggies in the air fryer! Preheat your air fryer to 400°F for about 5 minutes. Lightly coat the air fryer basket with cooking spray, then spread the vegetables out in an even layer—be sure not to overcrowd them so they cook evenly. Depending on the size of your air fryer, you may need to work in batches. Cook for 5 to 8 minutes, shaking the basket halfway through, until the vegetables are tender and slightly crispy.
Recipe Tips
- Best temperature for roasting: A hot oven at 425°F ensures tender perfection.
- Cut evenly: Chop vegetables into similar-sized pieces for even cooking.
- Do not overcrowd: Place vegetables in a single layer on the baking sheet for the best results.
- Add cheese: Sprinkle parmesan cheese over the vegetables in the last two minutes of roasting for extra flavor.
- Storage: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the texture may become too soft.
Serving Suggestions
Roasted vegetables burst with flavor and pair beautifully with a variety of proteins, such as fish, steak, chicken, or even roasted chickpeas. Some of our favorite pairings include Italian roasted vegetables served alongside Turkey Tenderloin, Pan-Seared Cod, Baked Chicken Cutlets, or a perfectly cooked Pan-Seared Ribeye.
These versatile veggies are equally delicious served over salads, rice, quinoa, or pasta. For a creative twist, try them in an omelet or skillet for a hearty, flavorful meal.
Other Roasted Vegetable Recipes:
- Roasted Sweet Potatoes
- Roasted Brussels Sprouts and Carrots
- Roasted Zucchini and Squash
- Oven Roasted Beets
- Honey Roasted Vegetables
Did you try this Italian roasted vegetable recipe? Leave a recipe review and rating below.
Italian Roasted Vegetables
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper, to taste
- 12 ounces baby red potatoes, halved
- 2 small zucchini, ½-inch slices
- 1 large yellow bell pepper, 1-inch squares
- 1 medium red onion, 1-inch pieces
- 8 ounces baby bella mushrooms, halved (or quartered if large)
- 2 stems vine tomatoes, whole
- 3-4 garlic cloves, sliced
- 2 sprigs fresh rosemary
- Fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Lightly spray a large baking sheet with cooking spray; set aside.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, paprika, salt, and pepper. In a large mixing bowl, combine potatoes, zucchini, bell pepper, red onion, mushrooms, and garlic.
- Drizzle the oil mixture over the vegetables and toss to coat, then spread them in an even layer on the baking sheet. Gently toss the vine tomatoes in the remaining oil, then nestle them in the vegetables. Top with the rosemary sprigs.
- Roast for 30 to 35 minutes, or until tender and just beginning to char, being sure to stir halfway through the cooking time.
- Serve garnished with fresh parsley, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
