Description
This Italian Oven-Roasted Vegetables recipe is a vibrant and healthy side dish featuring a colorful medley of zucchini, yellow squash, red and green bell peppers, mushrooms, and red onion. Tossed with olive oil and Italian seasoning, these vegetables are oven-roasted to tender perfection, making it an easy and flavorful addition to any meal.
Ingredients
Scale
Vegetables
- 1 medium zucchini, cut into ½-inch pieces
- 1 medium yellow squash, cut into ½-inch pieces
- 1 small red onion, 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
Seasoning
- 3 tablespoons olive oil
- ¾ teaspoon salt (to taste)
- ¼ teaspoon black pepper
- 1 ½ teaspoons Italian seasoning
- Parsley (optional, for garnish)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for roasting the vegetables evenly.
- Prepare the veggies: Place all the chopped zucchini, yellow squash, red onion, red and green bell peppers, and mushrooms into a large mixing bowl.
- Season the vegetables: Drizzle the olive oil over the vegetables and toss well to coat. Sprinkle the salt, black pepper, and Italian seasoning evenly over the mixture, then toss again until all the vegetables are well seasoned.
- Arrange on baking sheet: Line a large baking sheet with parchment paper to prevent sticking. Spread the seasoned vegetables in a single even layer on the baking sheet to allow for proper roasting.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes. About halfway through, stir the vegetables gently to promote even cooking and caramelization.
- Serve and garnish: Once tender and slightly browned, remove the roasted vegetables from the oven. Garnish with fresh parsley if desired and serve warm as a delicious side dish.
Notes
- For a deeper flavor, you can add minced garlic or a splash of balsamic vinegar before roasting.
- Feel free to use any fresh vegetables you have on hand; carrots or eggplants work well too.
- To make this recipe vegan and gluten-free, ensure your Italian seasoning mix contains no additives.
- If you prefer softer vegetables, cover the baking sheet with foil for the first 10 minutes of roasting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
