Italian Roasted Vegetables (Print View)

Colorful seasonal vegetables roasted to perfection with olive oil, garlic, and aromatic Italian herbs for a delicious healthy side.

# What You'll Need:

→ Vegetables

01 - 1 medium zucchini, sliced into ½-inch rounds
02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 yellow bell pepper, cut into 1-inch pieces
04 - 1 medium red onion, cut into wedges
05 - 1 medium eggplant, cut into 1-inch cubes
06 - 7 oz cherry tomatoes, halved

→ Seasoning

07 - 3 tbsp extra-virgin olive oil
08 - 3 garlic cloves, minced
09 - 1½ tsp dried Italian herbs (oregano, basil, thyme)
10 - ½ tsp sea salt
11 - ¼ tsp freshly ground black pepper

→ Garnish (optional)

12 - 2 tbsp chopped fresh parsley
13 - 1 tbsp balsamic glaze

# How to Make:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine zucchini, bell peppers, onion, eggplant, and cherry tomatoes.
03 - Drizzle with olive oil. Add minced garlic, Italian herbs, salt, and pepper. Toss until vegetables are evenly coated.
04 - Spread vegetables in a single layer on the prepared baking sheet.
05 - Roast for 30–35 minutes, stirring once halfway through, until vegetables are golden brown and tender.
06 - Remove from oven. If desired, drizzle with balsamic glaze and sprinkle with fresh parsley before serving.

# Expert Suggestions:

01 -
  • The vegetables develop sweet, concentrated flavors while achieving that perfect caramelized edge that makes roasting so addictive
  • Its endlessly adaptable based on whats in season or languishing in your crisper drawer
  • Everything comes together on one sheet pan with minimal hands-on time and maximum payoff
02 -
  • Crowding the baking sheet is the quickest way to end up with steamed, soggy vegetables instead of roasted, caramelized ones
  • Different vegetables finish at different times, so I sometimes add the eggplant and peppers first, then toss in the cherry tomatoes halfway through
  • Letting the vegetables rest for a few minutes after roasting helps them settle and makes them easier to move without falling apart
03 -
  • Heat your baking sheet in the oven while it preheats for extra caramelization on the bottom of the vegetables
  • If the vegetables seem dry before roasting, add another tablespoon of olive oil rather than risking dry results

Go Back