Italian Oven-Roasted Vegetables are out of this world easy while still being delicious. Simply season squash, onion, peppers, and mushrooms with herbs and spices and bake in the oven. You can completely customize this recipe to get a healthy side dish on the table fast any night of the week.
My Go-To Roasted Vegetables Recipe
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!
The basic ingredients you need to make these easy oven-roasted vegetables include:
- 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, Blackened seasoning, or a homemade blend of oregano, basil, thyme, and rosemary.
- 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.
How to Make Oven-Roasted Vegetables
The basic steps for making oven roasted vegetables are:
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.
Make sure to pair vegetables together that cook at similar rates when making a roasted vegetable medley.
Use a cutting board and a sharp knife to carefully slice or dice the veggies until they are your preferred size.
Cook’s Tip: If you would like to speed up the cooking time simply cut your vegetables into smaller pieces.
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
When roasting vegetables it is imperative that you have a pan large enough to fit everything in a single layer. If the veggies are overlapping it will take a significantly longer amount of time for them to fully cook. If you do not have a large enough baking pan or sheet, then use two.
To make cleanup a breeze when roasting vegetables in the oven, you can choose to use a liner on your baking pan. My personal preference is parchment paper due to its lack of heavy metals, but you can also use aluminum foil.
Roast vegetables in the oven for 25-30 minutes, stirring 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.
Meal Prep and Storage
- How to prep ahead of time: Not only are these oven-roasted vegetables super easy to make on a busy weeknight, but they are also a wonderful side dish to prep ahead on meal prep day. You can chop all of your vegetables ahead of time, store them in the refrigerator, and roast them on the day of serving.
- How to store: 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.
- How to freeze: Arrange the cooked veggies in a single layer on a baking sheet and freeze for 4 hours. Then transfer them to a freezer-safe Ziplock bag for up to 3 months.
- How to reheat: 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 is the best temperature to roast vegetables?
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.
What is the best way to roast vegetables?
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.
What are the best vegetables to roast?
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.
Expert Tips and Tricks
- Be choosy. Make sure to pair veggies that cook at similar rates for the best results.
- Get it hot. Don’t forget to preheat the oven to at least 425℉ so the vegetables get nice and crispy.
- Enough is enough. Pay attention to how much oil you use, too much or too little makes a difference.
- Use what you have. This recipe is perfect to use up whatever veggies you have sitting in the fridge!
- Get creative. You can use just about any seasoning blend on these veggies to go with the main dish you have planned.
What to Serve with Oven-Roasted Vegetables
You can pair these roasted veggies with just about any main dishes you can think of.
More Vegetable Recipes
If you’re a fan of simple, fresh vegetables as side dishes, try one of these recipes next.
Roasted Eggplant is surprisingly tasty.
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Italian Oven-Roasted Vegetables
- 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 Tbsp. olive oil
- ¾ tsp. salt to taste
- ¼ tsp. black pepper
- 1 ½ tsp. Italian seasoning
- Parsley optional
- 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.
- 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!
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- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.