Dinner

Italian Oven-Roasted Vegetables Recipe

Name: Italian Oven-Roasted Vegetables Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 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; 3 tablespoons olive oil; ¾ teaspoon salt (to taste); ¼ teaspoon black pepper; 1 ½ teaspoons Italian seasoning; Parsley (optional, for garnish)

ByElara Stone January 2, 2026January 2, 2026

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Introduction

Italian oven-roasted vegetables are a simple and flavorful side dish perfect for any meal. Roasting brings out the natural sweetness of the vegetables while the Italian seasoning adds a savory touch. This easy recipe is a great way to enjoy a colorful, healthy medley.

A close-up image shows a woman's hand using a wooden spatula to scoop up a mixture of cooked vegetables on a baking tray. The dish has several layers and colors: bright red pieces of bell pepper, dark brown sliced mushrooms, yellow squash slices, chunks of green bell pepper, bits of white onion, and small flecks of green herbs scattered throughout. The vegetables have a slight shine, showing they are roasted or sautéed, with some browned spots adding texture. The tray is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
3 tablespoons olive oil
¾ teaspoon salt, or to taste
¼ teaspoon black pepper
1 ½ teaspoons Italian seasoning
Parsley, for garnish (optional)

Instructions

Step 1: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
Step 2: In a large bowl, combine all the chopped vegetables.
Step 3: Drizzle olive oil over the vegetables, then toss to coat evenly.
Step 4: Sprinkle salt, black pepper, and Italian seasoning over the veggies. Toss again to mix all the seasonings throughout.
Step 5: Line a large baking sheet with parchment paper and spread the vegetables out in a single layer to ensure even roasting.
Step 6: Roast the vegetables in the preheated oven for 25 to 30 minutes. Stir halfway through the roasting time to promote even cooking and browning.
Step 7: Once tender and slightly caramelized, remove from the oven. Garnish with fresh parsley if desired and serve warm.

Tips & Variations

For extra flavor, add a splash of balsamic vinegar or a sprinkle of grated Parmesan before roasting.
Feel free to swap or add other vegetables such as cherry tomatoes, carrots, or eggplant based on the season or preference.
Using a convection oven setting can help achieve a crispier texture on the vegetables.
To keep vegetables from steaming, avoid overcrowding the baking sheet; use two sheets if necessary.

Storage

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat or in a 350-degree oven until heated through to maintain texture. Avoid microwaving if you want to keep them from becoming soggy.

How to Serve

A close-up of a colorful mix of cooked vegetables piled in three visible layers on a white speckled plate, placed on a white marbled surface. The bottom layer has green bell peppers and mushrooms with darker, slightly browned textures. The middle layer consists of yellow squash and red bell pepper slices, bright and slightly glossy. The top layer includes small pieces of red bell peppers and white onion with a fresh, slightly charred look, all sprinkled with chopped green herbs. In the background, there is a blurred white plate with more vegetables and a small wooden bowl with a white creamy sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the vegetables ahead of time?

Yes, you can chop and season the vegetables a few hours before roasting. Keep them covered in the refrigerator until you are ready to roast to maintain freshness.