These Italian Oven-Roasted Vegetables are a delicious side dish that I love to make to accompany grilled meat or to use in wraps and sandwiches. This dish uses a variety of summer vegetables which you will find at your local grocery store or farmer’s market.
To make these oven roasted veggies, start by placing all of the chopped vegetables in a large bowl. Drizzle with olive oil and season with salt, black pepper, and Italian seasoning. Roast the vegetables in a preheated oven for 25-30 minutes. Serve hot from the oven sprinkled with fresh parsley. If you don’t have Italian seasoning, don’t worry. Substitute it with a mix of dried oregano, basil, rosemary and/or thyme.
To make my Italian Oven-Roasted Vegetables, you will need the following ingredients:
Preheat the oven to 425 °F and line a large baking sheet with parchment paper.
Place 1 chopped zucchini, 1 yellow squash, 1 small red onion, 1 red bell pepper and 1 cup of coarsely chopped mushrooms in a large bowl. Drizzle 3 tablespoons of olive oil over the vegetables. Season with salt, black pepper, and Italian seasoning and toss well to combine.
Place the coated vegetables onto the prepared baking sheet and spread them out in a single layer.
Roast the vegetables in the preheated oven for 25-30 minutes. Stir the vegetables halfway through.
Serve sprinkled with fresh parsley.
These Italian Oven-Roasted Vegetables taste great alongside grilled meat or in wraps and sandwiches. Come back and leave a review if you decide to try these this summer!
I could not find the Italian herb seasoning anywhere..what is it?
Good recipe easy and affordable thx.
Can't get enough of these vegan/lactose free recipes! Making my week already cookme!
Flavorful and vibrant meal, exactly what I was looking for.
Huge wake up call for sure it'll make you feel like you have cat senses LOL! Thanks for sharing this.
Oven roasted vegetables are the best kind of vegetables because my kids actually eat them!!
Surprised by how simple it is to make something so tasty, bookmarking this for next time.
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