Roasted Veggies Italian Seasoning (Printable)
Seasonal vegetables oven-roasted with Italian herbs for a flavorful and wholesome side dish.
# What You'll Need:
→ Vegetables
01 - 1 medium zucchini, sliced
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 - 1 cup cremini mushrooms, halved
→ Seasoning
08 - 3 tbsp olive oil
09 - 1 ½ tsp Italian seasoning
10 - ½ tsp garlic powder
11 - ½ tsp dried oregano
12 - ½ tsp dried basil
13 - ½ tsp salt, or to taste
14 - ¼ tsp black pepper
→ Garnish (optional)
15 - 2 tbsp fresh parsley, chopped
16 - 2 tbsp grated Parmesan cheese (omit for vegan)
# How-To Steps:
01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - Place all prepared vegetables into a large mixing bowl.
03 - Drizzle olive oil over vegetables and sprinkle with Italian seasoning, garlic powder, oregano, basil, salt, and black pepper. Toss thoroughly to coat evenly.
04 - Spread vegetables in a single layer on the prepared baking sheet.
05 - Roast for 25 to 30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
06 - Transfer roasted vegetables to a serving platter. Garnish with fresh parsley and grated Parmesan cheese if desired. Serve warm.
# Expert Advice:
01 -
- It's foolproof enough for a weeknight but impressive enough to serve guests without apology.
- The kitchen smells incredible, and you'll actually want to eat your vegetables instead of pushing them around the plate.
- One pan, minimal cleanup, and it pairs with literally anything you're having for dinner.
02 -
- Don't skip the midway stir—I learned this the hard way when one side of my pan got gorgeously caramelized and the other stayed pale and soft.
- The vegetables will continue to cook slightly after you pull them out, so err on the side of tender rather than fully soft if you like any texture to remain.
03 -
- Buy vegetables the day you plan to roast them, and cut them just before cooking so they stay crisp and don't oxidize and turn brown.
- If your oven runs hot, check the veggies at 20 minutes instead of waiting the full 25—every oven has its own personality and some parts of the cavity cook hotter than others.