A pile of oven-roasted vegetables on a white plate with another serving in the background.

Italian Oven-Roasted Vegetables

Italian oven-roasted vegetables are an easy, quick, and nutritious vegetarian and low-carb side dish recipe to serve with any main dish.

Course Side Dish
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 151 kcal
Author London


  • 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


  1. Preheat oven to 425 degrees.
  2. 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.
  3. Line a large baking sheet with parchment paper and place vegetables onto it in a single layer.
  4. Roast vegetables in preheated oven for 25-30 minutes, stirring vegetables halfway through.
  5. Serve with fresh parsley and enjoy!

Recipe Notes

Nutrition Facts
Italian Oven-Roasted Vegetables
Amount Per Serving
Calories 151 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Sodium 368mg 15%
Potassium 510mg 15%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Sugars 5g
Protein 2g 4%
Vitamin A 25.4%
Vitamin C 98.9%
Calcium 5.4%
Iron 8.3%
* Percent Daily Values are based on a 2000 calorie diet.