There’s a reason these Italian oven roasted vegetables are so popular–Delicious, roasted to tender perfection, and bold with Italian flavors from fresh garlic, oregano, thyme and extra virgin olive oil! I make these easy roasted vegetables almost weekly as a side to some of my favorite chicken and fish dishes. But they also make a great vegetarian main on top of rice or even quinoa. And for vegans, simply omit the Parmesan cheese.
Be sure to grab my tips and watch the video for how to make this roasted vegetables recipe.
When we think roasted vegetables, our minds typically go to root veggies like carrots, potatoes, roasted sweet potatoes, or hefty roasted cauliflower and broccoli.
But, if you take just about any variety of firm vegetables, cut them up, toss them in some seasoning and excellent olive oil, then roast them in a high-heated oven, they will turn irresistibly tasty.
When you roast vegetables, their natural flavors deepen beautifully, and they gain enough char and great texture. A few minutes in the oven turns them soft, warm, comforting, and just the most delicious side dish.
The possibilities are endless as far as which veggies to roast and what flavors to use. But, one of my go-tos is this Italian oven-roasted vegetables recipe.
Ingredients for roasted vegetables
In this Italian-inspired roasted vegetables recipe, I use a combination of bright, and colorful veggies and mushrooms, tossed in extra virgin olive oil and a simple seasoning with some of my favorite Italian flavors. Here’s what you’ll need:
- Vegetables & Mushrooms: zucchini (or summer squash), bella mushrooms, and baby potatoes (or diced gold potatoes)
- Tomatoes: I like Camparie tomatoes here because they tend to be on the sweeter side. Grape tomatoes or cherry tomatoes are great too!
- Seasoning: Kosher salt, fresh garlic, oregano and fresh thyme.
- Quality Extra Virgin Olive Oil
Should you salt your vegetables before roasting?
YES! At least in my experience, I’ve found that salting veggies before roasting them ensures good flavor but it also affects the texture. This may sound counter-intiutive, but if you try roasting veggies unsalted, they’ll come out too dehydrated and unpleasant. Salt draws a bit of moisture out of your veggies while they cook in the oven, this helps them nicely caramalize but without drying out.
What temprature is best for roasting vegetables?
High heat is the name of the game! For your veggies to gain that delicious caramelized exterior, while cooking to tender perfection, the sweet spot is somewhere between 410 and 450 degrees F.
In this roasted vegetables recipe, I set the oven temprature at 425 degrees F and I cooked the veggies on the middle rack.
Which oil is good for roasting vegetables?
For me, when it comes to roasting veggies or anything at all, I am all for using quality, good-tasting extra virgin olive oil which imparts great flavor while properly cooking your veggies. Remember that a quality extra virgin olive oil’s smoke point can be around 410 to 425 degrees F. I’ve not had any trouble using EVOO, but if you want to save it for your Greek salad or are looking for an alternative, reach for a good grapeseed oil.
7 Tips for how to roast vegetables in the oven
This roasted vegetables recipe is simple, but if you’re looking for exceptional results, I have a few tips for you:
- Set the oven on high heat. We chatted about this earlier but it bears repeating, if you want the best roasted veggies set the oven anywhere between 400 to 450 degrees F, depending on what vegetables you’re working with. Here I went for 425 degrees F and roasted the veggies on the middle rack. Because potatoes take a bit more time, they went in first for 10 minutes before adding the rest of the vegetables.
- Cut the vegetables into similar size pieces. This will help everything cook evenly and at the same time (but see my note on potatoes below).
- Flavor the Vegetables well. One important thing is to make sure the vegetables are evenly seasoned. To do that, place the already cut vegetables in a large bowl, add salt and pepper and other spices of your choice (I used oregano and thyme). I also love adding fresh garlic, and the garlic roasts, it will mellow and add sweetness. Give everything a good toss with the help of a little extra virgin olive oil.
- Don’t Skimp on the olive oil! Toss your veggies with a good-tasting extra virgin oil. Use enough of the oil to coat the vegetables well and give them a glossy look, but don’t use too much that you end up with excess oil in the bottom of your bowl. I would say somewhere around 2 tablespoons. Toss to make sure everything is well combined and the vegetables are well-coated with the seasoning. When ready, transfer the vegetables to your baking pan or baking sheet.
- Use a heavy, drak baking pan or baking dish for roasting. The dark coating helps the veggies brown well. I often use a cast iron baking dish (affiliate link), the added benefit of cast iron is that it provides even, steady heat.
- Roast in stages if you need to (potatoes need more time than zucchini). Because potatoes will take a bit longer than things like zucchini and tomatoes in this roasted vegetables recipe, I went ahead and put the baby potatoes in the oven for a good 10 minutes before adding the rest of the vegetables.
- Do not crowd the pan. For best texture and flavor, make sure your veggies are well-spread in one single layer on your baking pan or dish. If you need to, use two pans. Crowding the veggies will result in steaming them rather than roasting.
What to serve roasted vegetables with?
These Italian-style roasted veggies are the perfect side dish next to almost any meaty dish. I often serve them next to my Italian baked chicken, Garlic Dijon Chicken, or even next to Boneless Lamb, Roast Turkey Breast, or even Slow Roasted Salmon.
But don’t discount these gorgeous vegetables as a light vegetarian main with farro risotto, or on top of lemon rice or even quinoa!
Related recipes you may like
Briam: Greek Roasted Vegetables
Used in this recipe
- Cast Iron Baking Dish (affiliate link)
- Private Reserve Greek extra virgin olive oil
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Italian Oven Roasted Vegetables
Ingredients
- 8 oz baby bella mushrooms cleaned, ends trimmed
- 12 oz baby potatoes, scrubbed (Or cut potatoes in halves or cubes depending on size. You want them to be small)
- 12 oz Campari tomatoes, grape or cherry tomatoes will work also
- 2 zucchini or summer squash, cut into 1-inch pieces
- 10-12 large garlic cloves peeled
- Extra virgin olive oil see our olive oil options here
- 1/2 tbsp dried oregano
- 1 tsp dried thyme
- Salt and pepper
- Freshly grated Parmesan cheese for serving optional
- Crushed red pepper flakes optional
Instructions
- Preheat the oven to 425 degrees F.
- Place the mushrooms, veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil (about 1/4 cup olive oil or so). Add the dried oregano, thyme, salt and pepper. Toss to combine.
- Take the potatoes only and spread them on a lightly-oiled baking pan. Roast in the heated oven for 10 minutes. Remove from the heat, and then add the mushrooms and remaining vegetables. Return to the oven to roast for another 20 minutes or until the veggies are fork-tender (some charring is good!)
- Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional).
Video
Notes
- Cook’s Tip: For best results, don’t skip step #2. To flavor the vegetables well and to ensure they are well-coated with the olive oil and seasonings, it helps to use a big mixing bowl to do that first before transferring to a baking pan or baking sheet.
- Cook’s Tip #2: Since potatoes take a bit longer to cook, it’s good to give them a head start in the oven. Bake potatoes first for a few minutes until you are able to stick a fork about half way through with just a little bit of resistance (about 10 to 15 minutes). Also, if you are not using small baby potatoes, may sure to cut them into quarters or diced.
- What to Serve Along?
- Visit our shop for our Olive Oil Bundles, all-natural and organic spices and more.
Nutrition
*This post originally appeared on The Mediterranean Dish in February, 2017 and has been recently updated with new information and media for readers’ benefit. Enjoy!
I added pearl onions.
Wanting to make this tonight but I will have other things I need to have in the oven. Can this be made in the air fryer and if so what temp and settings?
Hi, Alicia. I’m so sorry I’m just seeing this… I’m not always able to get to questions right away. I’m sure this this would work in an air fryer, but I don’t actually own one, so I’m not sure exactly what temp/settings. If you give it a try, I’d love to hear your feedback!
Made this to go with the Lemon Garlic Drumsticks and they it turned out great! The whole roasted cloves of garlic were delicious!
Hi!
This looks delicious!
My question is, can you make this ahead of time or does it need to be served warm?
Thanks!
Marylin
Hi, Marylin. I prefer to serve this recipe warm. But you can certainly get all of the vegetables prepped a bit of ahead of time.
I just made these as a side to the Citrus Salmon. I have a double oven .
What A nice dinner , put 2 items in to bake and out comes an impressive complete meal. !!!!
I kept the potatoes separate in there own pan.
I also just bought the rectangular cast iron Pan shown in this recipe as I have a feeling I’m going to be useing it a lot !!!!!
Tony
Does anyone know/think if this exact recipe (including potatoes first) would work with a grill basket on a BBQ? So dang hot and not sure I want to blast a 425 degree oven :-/
Hi, Donna! Yes! You can totally grill veggies this way in a grill basket on the BBQ, starting with the potatoes first. A great way to do veggies in the summer :). We also have an awesome Grilled Veggie Kabob recipe you should check out!
Delicious & pretty!! I will make this all summer long!!
Made tonight for dinner. I illuminated the potatoes due to me being a diabetic, husband also liked them.
Thanks, Barb!
I just made a version with cut up sausages tossed in with the potatoes and it turned out amazing and is going on a my meal lists! Easy recipe which I will recreate again another day with different variations.
What a great idea! I love all-in-one meals! A few other good recipes to try along these lines are my Sheet Pan Chicken with Vegetables and Sheet Pan Baked Meatballs with Vegetables.
Pretty good. I just free handed everything instead of using the exact amounts. I’d do without the tomatoes next time though. I did add onions and I’m happy I did. I’d definitely recommend it. It paired really well with the honey garlic salmon and rice. Definitely worth a try.
Thanks for sharing your adaptations! Very helpful!
The title mentions a video, but I couldn’t find it on this page. Hoping to cook this recipe soon anyway.
Hi, Brett! It’s working on our it. It may be that the browser you’re using isn’t allowing pop-ups. Sometimes that will prevent our videos from showing up. Enabling pop-ups or switching browsers might help.
Thanks for the heads up. The video wasn’t showing up in Firefox, but it is showing up in Chrome. Looking forward to making this recipe tonight!
Thanks for the heads up, Brett. That happens sometimes, depending on the browser. Hope you enjoyed the veggies!
I make something similar but marinate the diced veggies in a zip lock bag overnight or several hours prior to cooking using red wine or apple cider vinegar & olive oil along w/ the Italian seasonings. I like bell peppers, mushrooms, eggplant, zucchini or yellow squash, red onions & green beans; however have also used carrots coins, celery, beets & parsnips. Roast in the oven or use grill pan on the charcoal smokey joe. Even people who claim they don’t like eggplant love it! Same marinade can be brushed onto slices of eggplant or zucchini or portobello mushroom caps then grilled/BBQed.
Thank you for sharing your variation!
Made this and the Baked Cranberry Chicken for Thanksgiving – there were only 2 of us. I followed the full recipe exactly – we wanted the extra veggies for another meal. The only thing I did differently was to use fingerling potatoes. I loved the zucchini (and I’m not even a fan of it) – such a great mix of veggies. In fact, my hubby asked that I make this again for Christmas. Superb!
Thanks, Jill!
I made this recipe along with the Lemon and Garlic Salmon and Greek Green Beans with Feta, also from your recipe collection. Divine! The flavours of each recipe were simple and clean but everything went well together. Thank you for your recipes – I am such a fan.
Thank you, Jacqui!
I love the combination of veggies in this recipe! This is really a delicious way to get everyone to love their veggies!
It is!! Thanks so much!
This is such a simple yet delicious recipe. It’s great to have as a side dish and great use of vegetables from the garden.
Thanks, Sharon!
They look beautiful and delicious! Love that you can pair them with different protein options.
How colorful they are and this would be perfect for the holiday table! Using the cast iron is a great tip and that does make a difference.
Thank you!! 🙂
These roasted veggies are something! Definitely one of my favorite ways to enjoy vegetables – excited to give your recipe a try, too 🙂
Hope you enjoy them, Elaine!