Italian Roasted Vegetables
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Italian Roasted Vegetables
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Italian Roasted Vegetables are tossed in balsamic vinegar, garlic, and Italian herbs, and roasted to crisp-tender perfection on a sheet pan.
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Ingredients
- 1 zucchini , cut into 1-inch half circles
- 1 yellow squash , cut into 1-inch half circles
- 2 carrots , cut into 1/2-inch thick coins
- 1 red bell pepper , cut into 1-inch chunks
- 1/2 red onion , cut into 1-inch chunks
- 1 pound broccoli , trimmed and cut into bite-sized pieces
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 6 cloves garlic , minced
- fresh parsley , optional
Instructions
- Preheat oven to 400 degrees.
- Add the zucchini, squash, carrots, bell pepper, red onion, broccoli, olive oil, balsamic vinegar, salt, pepper, oregano, basil, and garlic to the bowl, mixing well.
- Place the vegetables on a large sheet pan in a single layer. If your sheet pan is too small, use two.
- Cook for 20 minutes. Then, stir and cook for up to an additional 10 minutes until vegetables are fork-tender.
- Remove from the oven. Garnish with fresh parsley and a drizzle of extra olive oil and vinegar if desired.
Nutrition Information
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Calories
108kcal
(5%)
Carbohydrates
10g
(3%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
616mg
(26%)
Potassium
421mg
(12%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
3472IU
(69%)
Vitamin C
80mg
(89%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 616mg | 26% |
| Potassium | 421mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3472IU | 69% |
| Vitamin C | 80mg | 89% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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