Go Back
–+ servings
Print Recipe

Best Italian Roasted Vegetables Recipe

We have an easy oven roasted vegetable recipe with an Italian twist. These oven baked veggies are so easy to make and are bursting with flavor.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American, Italian
Keyword: easy italian roasted vegetables, roasted vegetables, roasted veggies
Servings: 6
Calories: 253kcal

Equipment

  • Baking Sheet
  • Aluminum Foil
  • Non-stick Cooking Spray

Ingredients

  • 6 red potatoes diced
  • 2 carrots sliced
  • 1 yellow summer squash sliced
  • 1 zucchini sliced
  • ½ cup fresh sliced mushrooms
  • ¼ cup olive oil
  • 2 teaspoons minced garlic
  • 2 teaspoons italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Preheat oven to 425 degrees F.
  • Line a baking sheet with foil and spray with nonstick cooking spray; set aside.
  • Place potatoes, carrots, yellow squash, zucchini and mushrooms on prepared pan.
  • Drizzle with olive oil and toss gently.
  • Sprinkle minced garlic, Italian seasoning, salt, and pepper onto vegetables; toss gently.
  • Bake for 40 minutes, flipping halfway through.

Notes

TIPS FOR ROASTING VEGGIES IN THE OVEN
  1. Cut the vegetables into similar sized pieces. This helps them all cook evenly.
  2. Higher oven temps make the veggies crispy instead of gooey and soggy.
  3. Be generous on the olive oil. You’ll want to be sure the veggies are covered well.

Nutrition

Calories: 253kcal | Carbohydrates: 39g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 250mg | Potassium: 1244mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3554IU | Vitamin C: 31mg | Calcium: 51mg | Iron: 2mg