Just roasted veggies, big Italian flavor, and zero fuss.
I find myself making sides such as these Roasted Sweet Potatoes, Sauteed Zucchini and Squash, or these oven-roasted vegetables with homemade Italian seasoning over, and over, and over again.
Because to be honest… I make these “simple” recipes so frequently because of just that…
They are simple.
These are side dishes you can whip up at a moment’s notice, adapt them to the ingredients you have in your refrigerator and pantry, and have no need to worry if they will turn out OK…
Because they always do.
The first REAL recipe I ever made was this Roasted Vegetable Pasta Bake… I was HOOKED!
The oven-roasted vegetables were super crispy and ultra flavorful! (Not to mention all of the cheesy pasta goodness they were surrounded by!)
Those same Italian roasted vegetables are the exact ones you will find here!
Once you try this easy side dish, you might find yourself making it over and over again, too!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Salt and black pepper. You just need enough to taste, so don’t get carried away. Fresh cracked pepper is best. Either sea salt or kosher salt work fine.
- Vegetables. Some of the best vegetables to roast include yellow squash, zucchini, onions, bell peppers, potatoes, carrots, butternut squash, and beets. But you can use whatever you find at the grocery store. Various vegetables take different lengths of time to cook. Try to roast varieties together that have similar cook times. Vegetables that roast in under 30 minutes include squash, zucchini, onions, bell pepper, green beans, broccoli, and cauliflower. Veggies that take 30-60 minutes are root vegetables like potatoes, carrots, beets, and turnips.
- Oil. A good, neutral variety, like olive or avocado oil, is needed so the seasonings stick to the veggies.
- Seasoning. While this recipe calls for an Italian seasoning blend, you can also use a variety of other seasonings like Lemon pepper seasoning, Greek seasoning, Cajun seasoning, or a homemade blend of oregano, basil, thyme, and rosemary.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep the veggies.
Whatever vegetables you’re using, it’s super important to chop them the same. If the vegetables are cut to different sizes, they will not crisp up at a consistent rate in the oven.
Use a cutting board and a sharp knife to carefully slice or dice the veggies until they are your preferred size.
Pro Tip: Make sure to pair vegetables together that cook at similar rates when making a roasted vegetable medley.
Toss the veggies.
Preheat the oven to 425℉. If you want a crispy exterior and vegetables that aren’t soggy, a hot oven is key.
You can either use a large bowl or a Ziploc bag to season the veggies and the seasonings. Add all of the ingredients and gently toss or stir to coat everything. The easiest way is to combine everything in a bag and shake it!
Make sure you measure your oil. Too much oil will lead to soggy and not crisp oven-roasted vegetables.
Bake in the oven.
Here’s a condensed, clearer version that still keeps your warm, helpful tone:
Make sure your veggies have plenty of space—everything should be in a single layer so they roast instead of steam. If your pan isn’t big enough, just grab a second one. For easy cleanup, line the pan with parchment paper (my go-to) or aluminum foil. Roast for 25–30 minutes, giving them a quick stir halfway through.
- Different vegetables have different roasting times.
- Roast in under 30 minutes: Squash, zucchini, onions, bell pepper, broccoli, cauliflower.
- Take 30-60 minutes: Potatoes, carrots, beets, and turnips.
- Additionally, larger vegetable pieces will take longer to cook than smaller pieces.
Serve the veggies.
While they do not need it, this roasted vegetable recipe is served with a sprinkle of fresh herbs, like parsley.
You can also serve them with grated Parmesan cheese or fresh cilantro, too.
FAQs
While you can roast vegetables at oven temperatures varying from 350 degrees up to 450 degrees, they come out the best when roasted at 425 degrees. The high heat and hot air ensure a crispy exterior and a tender interior.
The best way to roast vegetables in the oven is with a bit of oil, some of your favorite seasonings, and (most importantly) spread in a single layer on a baking sheet. If you overlap the veggies, they will end up soggy and cooked unevenly.
Some of the best vegetables to roast include yellow squash, zucchini, onions, bell peppers, potatoes, carrots, and beets. Whatever veggies you choose, be sure to pair ones that cook at similar rates. For example, potatoes cook much slower than broccoli.
Allow the vegetables to come to room temperature completely before storing them in the refrigerator. Vegetables will keep well for up to 4-5 days. These vegetables taste best if reheated in the oven at 300 degrees for 10-15 minutes. You can also sauté them in a skillet for a slightly quicker method. Microwaving them is an option, but they will get soggy.
What to serve with it?
You can pair these roasted veggies with just about any main dishes you can think of.
Air Fryer Boneless Chicken Thighs and Air Fryer Chicken Nuggets are quick and simple.
Chicken Cordon Bleu and Spatchcock Chicken are both delicious and impressive.
For a leaner option, go with Teriyaki Salmon or Lemon and Dill Salmon. You can also try Zucchini Lasagna Roll-Ups for a veggie-packed dinner.
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Italian Oven-Roasted Vegetables
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Ingredients
- 1 zucchini medium, cut into ½-inch pieces
- 1 yellow squash medium, cut into ½-inch pieces
- 1 red onion small, cut into 1-inch long thin strips
- 1 red bell pepper cut into 2-inch long thin strips
- 1 green bell pepper cut into 2-inch long thin strips
- 1 cup mushrooms coarsely chopped
- 3 tablespoons olive oil
- ¾ teaspoon salt to taste
- ¼ teaspoon black pepper
- 1 ½ teaspoons Italian seasoning
- Parsley optional
Instructions
- Preheat oven to 425 degrees.
- Place all chopped vegetables in a large bowl. Drizzle olive oil over the vegetables and toss to combine. Sprinkle salt, black pepper, and Italian seasoning over vegetables and toss until well mixed.1 zucchini, 1 yellow squash, 1 red onion, 1 red bell pepper, 1 green bell pepper, 1 cup mushrooms, 3 tablespoons olive oil, ¾ teaspoon salt, ¼ teaspoon black pepper, 1 ½ teaspoons Italian seasoning
- Line a large baking sheet with parchment paper and place vegetables onto it in a single layer.
- Roast vegetables in preheated oven for 25-30 minutes, stirring vegetables halfway through.
- Serve with fresh parsley and enjoy!Parsley
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Notes
- Herbs: If you cannot find Italian seasoning feel free to use a mixture of dried oregano, basil, rosemary and/or thyme that equals the same amount of seasoning as listed above.
- Veggies: Make sure to pair veggies that cook at similar rates for the best results.
- Oil: Pay attention to how much oil you use, too much or too little makes a difference.
- Temperature: Don’t forget to preheat the oven to at least 425℉ so the vegetables get nice and crispy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Vegetable Recipes
If you’re a fan of simple, fresh vegetables as side dishes, try one of these recipes next.
I pray my squashes are still edible! Thanks for the lessons!
You’re very welcome, Cheryl!
Oh wow. This looks so simple. Making this for dinner tonight!
It is super simple, Lexi! Can’t wait to hear what you think 🙂
pictures shows red onion, but your recipe doesn’t…which one is it? Thank you.
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OMGGGGGGGG SORRY NVM, this is why wearing glasses is important. It does include it. lol Thank you.