- 1 medium Zucchinicut into ½-inch pieces
- 1 medium Summer squashcut into ½-inch pieces
- 1 small Onioncut into 1-inch long thin strips
- 1 cup Red bell peppercut into ½-inch pieces
- 1 cup Mushroomscoarsely chopped
- 3 tbsp Olive oil
- ¾ tsp Saltto taste
- ¼ tsp Black pepper
- 1 ½ tsp Italian herb seasoning
- Parsleyoptional, to serve
Italian Oven-Roasted Vegetables
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:
Steps to make Italian Oven-Roasted Vegetables
Heat the oven and prepare a baking sheet
Preheat the oven to 425 °F and line a large baking sheet with parchment paper.
Coat veggies with oil and season
Transfer to baking sheet