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Italian Roasted Vegetables
Easy Italian Roasted Vegetables are bursting with flavour from tomatoes, courgette (zucchini) and aubergine (eggplant).
Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 4 servings
Calories: 284 kcal
Course:
Side Dish
Cuisine:
Italian
Ingredients
- 1 Courgette (zucchini)
- 1 aubergine (eggplant)
- 10 cherry tomatoes
- 8 new potatoes
- 1 bell peppers
- 8 mushrooms
- 4 tablespoon olive oil
- 1 tablespoon dried oregano
- 1 pinch sea salt and ground black pepper
- 1 tablespoon dried basil
- 6 garlic clove
- 0.5 lemon juice only
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Cut 8 New potatoes in half (or quarters, depending on their size) and place in a roasting tin.
- Chop 1 Courgette (zucchini), 1 Aubergine (eggplant), 1 Bell peppers, 8 Mushrooms and 10 Cherry tomatoes into cubes of similar size and place them in the roasting tin in a single layer.
- Make the dressing by combining 4 tablespoon Olive oil, juice of 0.5 Lemon, 6 Garlic clove, 1 tablespoon Dried oregano, 1 tablespoon Dried basil and 1 pinch Sea salt and ground black pepper.
- Drizzle the dressing over the vegetables and mix well. Make sure that the vegetables remain in a single layer. Roast in the oven for 45 minutes.
Cup of Yum
Notes
- Try to use the best quality olive oil you can - you will really be able to taste the difference.
- Take the Italian flavours one step further and grate some parmesan (or a vegetarian hard cheese alternative) over them just before serving.
- Try to chop all your vegetables the same size so that they cook evenly.
- Make sure the vegetables are mixed well with the marinade. You want to make sure that all the vegetables are evenly coated.
- You can save some calories in this dish by using less oil, but we think they key to the delicious flavour is using a generous amount of oil.
- Roasted vegetables are always best cooked on a high heat.
- Make sure you use a large pan, so the vegetables aren't too crowded and close together. Make sure they are in a single layer as you want them to get nice and crispy. If you don't have a big enough pan, then use two.
- Speed up the cooking time by chopping your vegetables in to smaller pieces.
- Add a bit of freshness to the dish by sprinkling some chopped fresh parsley or basil on top before serving.
- Try not to turn the vegetables during cooking, as they will be crispier if they are just left.
Nutrition Information
Serving
1portion
Calories
284kcal
(14%)
Carbohydrates
42g
(14%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Sodium
35mg
(1%)
Potassium
1364mg
(39%)
Fiber
10g
(40%)
Sugar
10g
(20%)
Vitamin A
1285IU
(26%)
Vitamin C
91mg
(101%)
Calcium
91mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 284
% Daily Value*
| Serving | 1portion | |
| Calories | 284kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 35mg | 1% |
| Potassium | 1364mg | 29% |
| Fiber | 10g | 40% |
| Sugar | 10g | 20% |
| Vitamin A | 1285IU | 26% |
| Vitamin C | 91mg | 101% |
| Calcium | 91mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.