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.
Serving6
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
- Cut the vegetables into similar sized pieces. This helps them all cook evenly.
- Higher oven temps make the veggies crispy instead of gooey and soggy.
- Be generous on the olive oil. You’ll want to be sure the veggies are covered well.
Nutrition
Calories: 253 kcal · Carbohydrates: 39 g · Protein: 5 g · Fat: 10 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 7 g · Sodium: 250 mg · Potassium: 1244 mg · Fiber: 5 g · Sugar: 5 g · Vitamin A: 3554 IU · Vitamin C: 31 mg · Calcium: 51 mg · Iron: 2 mg