Roasted Veggies with Italian Seasoning (Printable)
Colorful vegetables roasted with fragrant Italian herbs until tender and caramelized. Vegetarian, gluten-free, and vegan-friendly.
# What You Need:
→ Vegetables
01 - 1 medium zucchini, cut into 1/2-inch rounds
02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 yellow bell pepper, cut into 1-inch pieces
04 - 1 small red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved
06 - 1 medium carrot, sliced
07 - 7 oz cremini or white mushrooms, quartered
→ Seasonings and Oil
08 - 3 tablespoons extra virgin olive oil
09 - 2 teaspoons dried Italian seasoning
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes, optional
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Transfer all chopped vegetables to a large mixing bowl.
03 - Drizzle olive oil over vegetables. Sprinkle with Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes if desired. Toss thoroughly until all pieces are evenly coated.
04 - Spread seasoned vegetables in a single layer across the prepared baking sheet.
05 - Place in preheated oven for 25 to 30 minutes, stirring halfway through cooking, until vegetables are tender with caramelized edges.
06 - Remove from oven and serve immediately as a side dish, or combine with cooked pasta or grains for a complete main course.
# Expert Suggestions:
01 -
- These veggies develop an almost candy like sweetness when the natural sugars caramelize, making even vegetable skeptics reach for seconds.
- The versatility means you can clean out your produce drawer and still feel like a culinary genius when dinner hits the table.
02 -
- The parchment paper isnt just for easy cleanup but prevents the natural sugars from burning and sticking to your pan.
- Vegetables release moisture as they roast, so resist the urge to stir too frequently or youll interrupt the caramelization process.
03 -
- Position your oven rack in the lower third of the oven to promote better browning on the bottom of the vegetables without risking burning the tops.
- For special occasions, drizzle a tablespoon of balsamic glaze over the vegetables just after roasting for a sweet tangy finish that elevates the entire dish.