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Italian Roasted Vegetables Recipe

Italian Roasted Vegetables RecipeItalian Roasted Vegetables RecipeItalian Roasted Vegetables RecipeItalian Roasted Vegetables Recipe

Italian Roasted Vegetables are a wonderful selection of classic Mediterranean vegetables tossed in some herby olive oil and roasted them until perfectly tender and caramelized.

Prep time: PT15M

Cook time: PT40M

Total time: PT55M

Rating

5 stars (70 reviews)

Keywords

italian roasted vegetables

Ingredients

Categories

Cuisine

Steps

  1. Preheat the oven to 400ºF/200ºC. Line two large baking sheets with nonstick parchment paper.
  2. Wash the tomatoes, zucchini, and bell pepper. If using cocktail tomatoes, cut in half. Cut the zucchini and red bell pepper into large chunks discarding the stalks and seeds from the peppers.
  3. Wipe any dirt off the mushrooms and cut them in half.
  4. Peel the potatoes, carrot, red onion, and garlic cloves. Cut the potato and carrot into small pieces (smaller than the zucchini). Cut the red onion into half then into thin wedges. Leave the garlic cloves whole.
  5. In a large bowl combine the olive oil, rosemary leaves, dried oregano, and salt.
  6. Add the prepared vegetables to the oil mixture and toss to coat well.
  7. Divide the vegetables in one layer between the two baking sheets. Roast for 30-40 minutes until tender and some edges are browning.
  8. Taste and adjust seasoning if necessary. Serve warm or at room temperature.

Nutitrion

  1. Serving Size: 1 serving
  2. Calories: 209 kcal
  3. Carbohydrates: 22 g
  4. Protein: 5 g
  5. Fat: 13 g
  6. Saturated Fat: 2 g
  7. Sodium: 801 mg
  8. Sugar: 6 g
  9. Unsaturated Fat: 10 g

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