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Italian Roasted Vegetables

Italian Roasted Vegetables, deliciously spiced with Italian herbs and olive oil, oven baked to perfection. A yummy family veggie dinner dish.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings: 6 servings
Calories: 265 kcal
Course: Side Dish
Cuisine: Italian-American Fussion

Ingredients

  • 3 medium tomatoes (or 10 cherry tomatoes)
  • 2 large potatoes
  • 2 beets
  • 2 medium zucchini
  • 2 large peppers sliced
  • 1 large onion
  • 2 medium carrots
  • 1 head broccoli and or cauliflower (or half and half)
  • 1 medium eggplant
  • 12 mushrooms halved
  • 2 cloves garlic finely chopped
  • 3-4 tablespoons olive oil
  • 1½ teaspoons oregano
  • 1 teaspoon salt or as desired
  • 4-5 leaves fresh basil chopped
  • 3 sprigs fresh rosemary or 1 - 1 1/2 teaspoons dried rosemary removed from the stems
  • 1-2 dashes hot pepper flakes or black pepper if desired

Instructions

    Cup of Yum
  1. Wash and clean all the vegetables ( I peeled only the beets and onions and left the skin on the zucchini and potatoes, separate the broccoli into florets, cut the remaining vegetables into large pieces and place all the vegetables in a large bowl, add garlic, oregano, salt, rosemary, fresh basil, hot pepper flakes and olive oil, toss gently together.
  2. Place the vegetables - if using a BBQ - on 1-2 sheets of foil or foil pans and sprinkle with additional salt (if desired) and if necessary drizzle with a little extra olive oil, fold and seal gently or cover pan with foil. Roast for approximately 20-25 minutes or until done, browned and tender.
  3. If roasting in the oven- place vegetables on one or two parchment paper lined cookie sheets and bake in a pre-heated 375 degrees (190 celsius) for approximately 30-40 minutes. Turning a couple of times, bake until tender and browned. Serve immediately. Enjoy!

Notes

  • To prevent sogginess, don’t overcrowd the baking sheet, this allows the heat to circulate more evenly. Also, make sure your vegetables are dry before you add the oil and seasonings.
  • High heat, a good amount of oil, and adequate space on the pan can all help achieve a crispy finish. Some people also find that roasting on a lower rack in the oven helps.
  • Leftovers can be stored in an airtight container in the refrigerator and reheated for later meals, they will last 3-4 days in the fridge. They also make a great addition to salads, pasta, or wraps.

Nutrition Information

Calories 265kcal (13%) Carbohydrates 33g (11%) Protein 9g (18%) Fat 13g (20%) Saturated Fat 2g (10%) Sodium 88mg (4%) Potassium 1377mg (39%) Fiber 11g (44%) Sugar 12g (24%) Vitamin A 5525IU (111%) Vitamin C 168.7mg (187%) Calcium 114mg (11%) Iron 4.4mg (24%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 265

% Daily Value*

Calories 265kcal 13%
Carbohydrates 33g 11%
Protein 9g 18%
Fat 13g 20%
Saturated Fat 2g 10%
Sodium 88mg 4%
Potassium 1377mg 29%
Fiber 11g 44%
Sugar 12g 24%
Vitamin A 5525IU 111%
Vitamin C 168.7mg 187%
Calcium 114mg 11%
Iron 4.4mg 24%

* Percent Daily Values are based on a 2,000 calorie diet.