Italian Roasted Vegetables (Printable)
Colorful seasonal vegetables roasted to perfection with olive oil, garlic, and aromatic Italian herbs for a delicious healthy side.
# Ingredient List:
→ Vegetables
01 - 1 medium zucchini, sliced into ½-inch rounds
02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 yellow bell pepper, cut into 1-inch pieces
04 - 1 medium red onion, cut into wedges
05 - 1 medium eggplant, cut into 1-inch cubes
06 - 7 oz cherry tomatoes, halved
→ Seasoning
07 - 3 tbsp extra-virgin olive oil
08 - 3 garlic cloves, minced
09 - 1½ tsp dried Italian herbs (oregano, basil, thyme)
10 - ½ tsp sea salt
11 - ¼ tsp freshly ground black pepper
→ Garnish (optional)
12 - 2 tbsp chopped fresh parsley
13 - 1 tbsp balsamic glaze
# Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine zucchini, bell peppers, onion, eggplant, and cherry tomatoes.
03 - Drizzle with olive oil. Add minced garlic, Italian herbs, salt, and pepper. Toss until vegetables are evenly coated.
04 - Spread vegetables in a single layer on the prepared baking sheet.
05 - Roast for 30–35 minutes, stirring once halfway through, until vegetables are golden brown and tender.
06 - Remove from oven. If desired, drizzle with balsamic glaze and sprinkle with fresh parsley before serving.
# Expert Tips:
01 -
- What looks humble on the sheet pan transforms into something people fight over at the table
- The roasted garlic and herbs make even skeptical vegetable eaters reach for seconds
02 -
- Overcrowding the pan is the biggest mistake—use two sheets if needed so vegetables roast instead of steam
- Stirring halfway through ensures even browning and prevents the bottom vegetables from burning
03 -
- Let the vegetables rest for 5 minutes after roasting—the flavors settle and the vegetables become easier to handle
- A splash of red wine vinegar can brighten everything if your vegetables feel a bit too sweet