Easy Italian oven roasted vegetables. The perfect combination of veggies, simply seasoned and tossed in extra virgin olive oil. An easy, gluten free side dish in minutes.
Recipe by Suzy Karadsheh on November 9, 2020
Prep time: PT10M
Cook time: PT30M
Rating
4.82 stars (168 reviews)
Keywords
how to roast vegetables, oven roasted vegetables, Roasted vegetables
Ingredients
8 oz baby bella mushrooms (cleaned, ends trimmed)
12 oz baby potatoes, (scrubbed (Or cut potatoes in halves or cubes depending on size. You want them to be small))
12 oz Campari tomatoes, (grape or cherry tomatoes will work also)
2 zucchini (or summer squash, cut into 1-inch pieces)
10-12 large garlic cloves (peeled)
Extra virgin olive oil
1/2 tbsp dried oregano
1 tsp dried thyme
Salt and pepper
Freshly grated Parmesan cheese for serving (optional)
Crushed red pepper flakes (optional)
Categories
Side Dish
Cuisine
Italian
Steps
Preheat the oven to 425 degrees F.
Place the mushrooms, veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil (about 1/4 cup olive oil or so). Add the dried oregano, thyme, salt and pepper. Toss to combine.
Take the potatoes only and spread them on a lightly-oiled baking pan. Roast in the heated oven for 10 minutes. Remove from the heat, and then add the mushrooms and remaining vegetables. Return to the oven to roast for another 20 minutes or until the veggies are fork-tender (some charring is good!)
Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional).
Nutitrion
Serving Size: 1 serving
Calories: 88 kcal
Carbohydrates: 14.3 g
Protein: 3.8 g
Saturated Fat: 0.4 g
Sodium: 14.8 mg
Reviews
Ana on 2025-08-17 (5 stars): This recipe is easy and fast to make and absolutely delicious!
I don't like to cook, but I love eating delicious food.
Generally, the most time consuming part in preparing a meal for me is cutting all the vegetables and it always takes me longer than the recipes estimated time. With this recipe, I had everything ready by the time the oven reached 450 degrees farenheit.
I love that the mushroom tops are left whole. It gives them a rich, flavorful, filling taste like portabello mushrooms have when grilled.
Lotte Bengal on 2025-03-03 (5 stars): Love this and make it a lot with changes according to what veges are in the fridge and need to be used. I was trying to watch the video, check for any additional tips, but the video seems to have disappeared?
Sara on 2025-02-19 (5 stars): Love this recipe! Make it at least once a week. Eat it alone, over quinoa or rice, or as a side. Simple, quick, delicious!
Pat J on 2025-01-22 (5 stars): This is such a beautiful, simple, tasty and healthy dish! A serious crowd pleaser! This dish makes an excellent presentation for a large crowd also chock full of flavors and nutritional content if you care about the crowd you’re serving make this dish!
Di Franks on 2024-04-25 (5 stars): Hi, I live on my own and it is a right pain to cook for one. Can I cook a lot of this and then freeze portions? Thank you
p.s. Have cooked it once and yum yum!
Maureen on 2024-01-30 (5 stars): I made this last night for my husband and I and highly recommend it. I made the Rosemary lemon chicken and we loved it!!!!
Brittney on 2023-05-31 (4 stars): Roasted the veggies at 475 for 15. 400 seemed too low to get a real roast.
Shoshanah on 2023-05-27 (5 stars): Made these along with Suzy’s Easy Italian Baked Chicken Breast Recipe💝
I ADDED Organic broccoli and yellow squash and also I did add her “optional” freshly grated Parmesan cheese and crushed red pepper flakes before I plated this dish.
I highly recommend roasting the potatoes BEFORE adding the other veggies just as Suzy suggests.
These could be a “meal in themselves” they are so yummy😋❣️
Jill on 2023-02-24 (5 stars): Great combination of veggies and simple to prep and cook. Leftovers are just as good as first night. I served with Israeli couscous that I toasted in olive oil per your instructions in other recipes-great way to prepare couscous and will be doing that from now on.
Yvette on 2023-02-08 (5 stars): Made this the other night. Actually, even better, I got my husband to make it while I made salmon cakes and tartar sauce. This recipe was SO good! We are gonna need to do it more often! The only thing I changed is I gave him fresh herbs instead of dried. Just a preference. The next night we still had lots of leftover veggies. Fried up a few bacon slices into lardons in cast iron, tossed in veggies and let brown over medium-high heat for a few, and topped with poached eggs. Yum again!
