Italian Roasted Vegetables Recipe – step by step guide

Italian Roasted Vegetables Recipe – step by step guide: These Italian oven-roasted vegetables are extremely popular for a reason: they are delicious, roasted to tender perfection, and bold with Italian flavours that come from fresh garlic, oregano, thyme, and extra virgin olive oil.

Italian Roasted Vegetables Recipe – step by step guide

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On a nearly weekly basis, I prepare these simple roasted vegetables to serve as a side dish with some of my favourite chicken and fish dishes. They are also an excellent choice for a vegetarian main dish when served on top of rice or even quinoa. Furthermore, vegans need only omit the Parmesan cheese from the meal.

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
• ½ tablespoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper
• Freshly grated Parmesan cheese for serving optional
• Crushed red pepper flakes optional

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Instructions

• Prepare the oven by preheating it to 425 degrees Fahrenheit. A large mixing bowl should be used to combine the garlic, vegetables, and mushrooms. A generous amount of olive oil, approximately half a cup, should be drizzled over the dish.

• Include the dried oregano, thyme, salt, and pepper in the mixture. To combine, give it a toss. Remove the potatoes from the pan and spread them out on a baking dish that has been lightly oiled. Roast for ten minutes in an oven that has been preheated.

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• The mushrooms and the remaining vegetables should be added after the dish has been removed from the heat. Continue to roast the vegetables in the oven for another twenty minutes, or until they are tender when pierced with a fork (a little bit of charring is okay!). At this point, serve the dish immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (this step is optional).

Nutrition

• Calories: 88 kcal
• Carbohydrates: 14.3 g
• Protein: 3.8 g
• Saturated Fat: 0.4 g
• Sodium: 14.8 mg
• Potassium: 733 mg
• Fiber: 3.1 g
• Vitamin A: 603 IU
• Vitamin C: 32.2 mg
• Calcium: 48.6 mg
• Iron: 1.4 mg

Tips and Tricks

• Turn the oven up to high. We already talked about this, but it’s important to say again: if you want the best roasted vegetables, Based on the vegetables you’re cooking, set the oven to between 400 and 450 degrees F. I set the oven to 425 degrees F and put the vegetables in the middle rack to roast. While the potatoes were cooking, the other vegetables were added.

• The potatoes were cooked for 10 minutes before the other vegetables were added. Separate the vegetables into pieces of the same size. That way, everything will cook at the same time and in the same way (but see my note below about potatoes). Give the vegetables a good taste. It’s important to make sure that the vegetables are all seasoned the same way.

• To do that, put the vegetables that have already been cut into a large bowl. Then, add salt, pepper, and any other spices you like (I used oregano and thyme). I also love adding fresh garlic. When the garlic roasts, it gets sweet and smooth. Use a little extra virgin olive oil to help you mix everything together. Do not skimp on the olive oil! Use a tasty extra virgin oil to dress your vegetables.

• Do not use too much oil; just enough to cover the vegetables well and make them shine. Do not use too little oil that it pools at the bottom of the bowl. I’d say about two tablespoons. Toss to make sure the vegetables are well covered with the seasoning and that everything is well mixed. Move the vegetables to the baking pan or sheet when they are ready.

• When you roast, use a heavy, deep baking pan or dish. It helps the vegetables brown well because it’s dark. A cast iron baking dish (affiliate link) is something I use a lot. Cast iron is great because it keeps the heat even. If you need to, roast the potatoes first and then the courgette. In this recipe for roasted vegetables, I put the baby potatoes in the oven for 10 minutes before adding the rest of the vegetables.

• This is because potatoes take longer to cook than zucchini and tomatoes. Do not put too many things in the pan. To get the best taste and texture, spread your vegetables out in a single layer on your baking dish or pan. Use two pans if you have to. If you crowd the vegetables, they will steam instead of roast.