Italian Oven-Roasted Vegetables Recipe

Introduction

Italian Oven-Roasted Vegetables offer a simple, flavorful way to enjoy a medley of fresh produce. This colorful mix is lightly seasoned and roasted to bring out natural sweetness and crisp tenderness, making it a perfect side dish for any meal.

Ingredients

• 1 medium zucchini, cut into ½-inch pieces
• 1 medium yellow squash, cut into ½-inch pieces
• 1 small red onion, cut into 1-inch long thin strips
• 1 red bell pepper, cut into 2-inch long thin strips
• 1 green bell pepper, cut into 2-inch long thin strips
• 1 cup mushrooms, coarsely chopped
• 3 tablespoons olive oil
• ¾ teaspoon salt (to taste)
• ¼ teaspoon black pepper
• 1 ½ teaspoons Italian seasoning
• Parsley (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
2. Step 2: In a large bowl, place all the chopped vegetables. Drizzle with olive oil and toss to coat evenly.
3. Step 3: Sprinkle salt, black pepper, and Italian seasoning over the vegetables, then toss again until well mixed.
4. Step 4: Line a large baking sheet with parchment paper. Spread the vegetables out in a single layer on the sheet.
5. Step 5: Roast the vegetables in the preheated oven for 25 to 30 minutes, stirring once halfway through cooking to ensure even roasting.
6. Step 6: Remove from oven, garnish with fresh parsley if desired, and serve warm.

Tips & Variations

• Use a mix of your favorite vegetables such as cherry tomatoes or eggplant to customize flavors.
• For added depth, sprinkle grated Parmesan cheese over the vegetables during the last 5 minutes of roasting.
• Make sure vegetables are cut into similar-sized pieces for even cooking.

Storage

Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or in a skillet over low heat to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the vegetables ahead of time?

Yes, you can chop and season the vegetables a few hours before roasting. Keep them refrigerated until you’re ready to cook.

What if I don’t have Italian seasoning?

You can make a simple blend using dried basil, oregano, thyme, and rosemary to mimic Italian seasoning flavors.

Italian Oven-Roasted Vegetables Recipe

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This Italian Oven-Roasted Vegetables recipe features a colorful medley of zucchini, yellow squash, red and green bell peppers, red onion, and mushrooms, all tossed in olive oil and Italian seasonings, then roasted to perfection in the oven. It’s a simple, healthy, and flavorful side dish perfect for any meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Vegetables

• 1 medium zucchini, cut into ½-inch pieces
• 1 medium yellow squash, cut into ½-inch pieces
• 1 small red onion, cut into 1-inch long thin strips
• 1 red bell pepper, cut into 2-inch long thin strips
• 1 green bell pepper, cut into 2-inch long thin strips
• 1 cup mushrooms, coarsely chopped

Seasonings & Oil

• 3 tablespoons olive oil
• ¾ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• 1 ½ teaspoons Italian seasoning
• Fresh parsley (optional, for garnish)

Instructions

1. Preheat the oven: Set your oven to 425°F (220°C) to ensure it’s hot and ready for roasting the vegetables evenly.
2. Prepare the vegetables: Chop the zucchini, yellow squash, red onion, red and green bell peppers, and mushrooms as directed. Place them all in a large mixing bowl.
3. Season the vegetables: Drizzle the olive oil over the vegetables. Sprinkle salt, black pepper, and Italian seasoning on top. Toss everything thoroughly to coat the veggies evenly with oil and seasonings.
4. Arrange on baking sheet: Line a large baking sheet with parchment paper. Spread out the seasoned vegetables on the sheet in a single layer to promote even roasting.
5. Roast the vegetables: Place the baking sheet in the preheated oven. Roast for 25-30 minutes, stirring and tossing the vegetables halfway through cooking to ensure uniform browning and tenderness.
6. Serve: Once the vegetables are tender and slightly caramelized, transfer to a serving dish. Garnish with fresh parsley if desired and enjoy this delicious, healthy side dish!

Notes

• For extra flavor, add minced garlic or a splash of balsamic vinegar before roasting.
• Make sure the vegetables are cut into similar sizes to ensure even cooking.
• You can substitute vegetables with others like eggplant, carrots, or cherry tomatoes as preferred.
• Leftovers store well in an airtight container in the refrigerator for up to 3 days.
• Use parchment paper to prevent sticking and for easy cleanup.

Keywords: Italian vegetables, oven roasted vegetables, healthy side dish, Italian seasoning, easy vegetable recipe, roasted veggies