Name: Italian Oven-Roasted Vegetables
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 5
Cuisine: Italian
Ingredients: Zucchini 1 medium; Summer squash 1 medium; Onion 1 small; Red bell pepper 1 cup; Mushrooms 1 cup; Olive oil 3 tbsp; Salt ¾ tsp; Black pepper ¼ tsp; Italian herb seasoning 1 ½ tsp; Parsley

Ingredients

1 medium Zucchini

1 medium Summer squash

1 small Onion

1 cup Red bell pepper

1 cup Mushrooms

3 tbsp Olive oil

¾ tsp Salt

¼ tsp Black pepper

1 ½ tsp Italian herb seasoning

Parsley

Cuisine:

Italian Recipes

Ingredients

1 medium Zucchini
cut into ½-inch pieces
1 medium Summer squash
cut into ½-inch pieces
1 small Onion
cut into 1-inch long thin strips
1 cup Red bell pepper
cut into ½-inch pieces
1 cup Mushrooms
coarsely chopped
3 tbsp Olive oil
¾ tsp Salt
to taste
¼ tsp Black pepper
1 ½ tsp Italian herb seasoning
Parsley
optional, 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:

Ingridiens for Italian Oven-Roasted Vegetables

Steps to make Italian Oven-Roasted Vegetables

1	Heat the oven and prepare a baking sheet
Preheat the oven to 425 °F and line a large baking sheet with parchment paper.
2	Coat veggies with oil and season	3
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.
3	Transfer to baking sheet	1
Place the coated vegetables onto the prepared baking sheet and spread them out in a single layer.
4	Roast veggies	25
Roast the vegetables in the preheated oven for 25-30 minutes. Stir the vegetables halfway through.
5	Serve
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!

Dasha Vakulova

Dasha is an enthusiastic and cheerful mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Dasha is going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.