Looking for a flavorful Italian side dish? Try my Italian Roasted Vegetables recipe!
Packed with colorful veggies and fragrant herbs, it’s easy to make and sure to please the whole family. Spend less time in the kitchen and more time enjoying each delicious bite!
Most of the time, when you think of roasted vegetables you might be thinking of recipes like my roasted potatoes and broccoli or these roasted Brussels sprouts and carrots. But did you know that so many more vegetables benefit from being roasted in a hot oven? Some of the most delicious are the typical Mediterranean veggies like peppers, zucchini, and tomatoes.
This tasty recipe for Italian Roasted Vegetables is one of my favorites! It doesn’t take much to toss a wonderful selection of classic Mediterranean vegetables in some herby olive oil and then roast them until perfectly tender. However, I’ve got a few tips to make this the best Mediterranean roasted vegetables you’ve ever had!
Verdura is Italian for vegetables and this recipe for verdura al forno is a dish I make almost weekly when the Italian veggies are at their best. I find it simple, and tasty and it goes with anything from Chicken Limone to Fried Meatballs.
Table of Contents
Why you’ll love this recipe
- Fresh Ingredients – Italian cuisine is noted for its freshness and quality of ingredients and this recipe is no different. The freshest vegetables at the market make the best Italian roasted vegetables.
- Tasty Seasonings – these Italian oven roasted vegetables are seasoned with some of Italy’s favorite herbs – rosemary and oregano. Plus a good douse of olive oil and a few garlic cloves which really amp up the flavor!
- Versatility – this recipe can be made with your choice of Italian and Mediterranean vegetables. There are plenty to choose from to create a medley of roasted veggies that complement each other beautifully.
- Gluten free – this is a naturally gluten free recipe that everyone can enjoy.
- Roasting Technique – roasting vegetables is a cooking technique that concentrates the natural sweetness and flavors in vegetables. The result is tender, caramelized vegetables that taste absolutely amazing!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
- Tomatoes – choose cocktail tomatoes which you just need to cut in half. Alternatively, cherry or mini Roma tomatoes would work well.
- Zucchini – pick green zucchini that are firm and shiny to indicate freshness. Medium zucchini are best because the larger ones are older and more watery.
- Red bell pepper – again with these you want to find the ones that are firm and shiny. If the peppers are soft, they’ll be past their prime.
- Mushrooms – use white, brown, portobello, or baby bella mushrooms all of which should look smooth, firm, and plump.
- Potatoes – any variety works for this recipe.
- Carrot – regular carrots are fine.
- Onion – I like to use a red onion for this recipe but white or brown will work just as well.
- Garlic cloves – fresh is the way to go with garlic in this recipe.
- Olive oil – regular olive is fine. There’s no need to use extra virgin olive oil but you certainly can.
- Rosemary – I like fresh rosemary because I have it growing in the backyard and in any case, it’s easily available at the supermarket.
- Oregano – this is one herb that is better dried and so convenient.
- Salt – use whichever salt you usually prefer. This seems like a simple ingredient but salt is so important to bring out the flavor in this Italian roasted vegetables dish.
See recipe card for quantities.
Preheat the oven to 400ºF/200ºC. Line two large baking sheets with nonstick parchment paper.
Prepare the vegetables by washing, peeling, and chopping.
Combine the olive oil, rosemary leaves, dried oregano, and salt in a large bowl.
Toss the prepared vegetables in the oil mixture.
Spread the vegetables on baking sheets and roast until tender
Hint: Spread the vegetables out evenly and in one layer on the baking sheets. If the vegetables are crowded you’ll end up with steamed and not roasted vegetables.
- Vegetables – there are so many options that you can go for. Think about all the Mediterranean vegetables that there are available and use what you prefer or what is freshest. Try eggplant, fennel, or yellow squash. Fresh artichokes also roast beautifully.
- Olive Oil – sunflower or avocado oil can be used in place of olive oil.
- Herbs – while I have used fresh rosemary and dried oregano, you may prefer to use alternate herbs such as thyme, sage, or even bay leaves. Italian seasoning is also an option although I do prefer choosing my own herbs and seasonings
- Lemon and parsley – mix the zest of one finely grated lemon and a handful of chopped fresh parsley. Sprinkle over the roasted vegetables before serving.
- Nutty – when you roast vegetables try added toasted pine nuts or slivered almonds for crunch and nuttiness.
- Cheesy – sprinkle the roasted vegetables with grated Parmesan cheese to keep it totally Italian. Or top with crumbled feta cheese to enhance the Mediterranean roasted vegetable vibe.
A large mixing bowl is handy to thoroughly combine the veggies with the oil and herbs. Plus you’ll need two large baking sheets to ensure that these Italian Roasted Vegetables are in a single layer.
Leftovers can be stored in a sealed container in the fridge and reheated in the microwave or even eaten cold as a roasted vegetable salad.
- Preheat the oven and use the correct temperature. High oven temperature ensures that the veggies roast and don’t steam. Check the vegetables halfway through the cooking time. If your oven is cooking unevenly you may need to turn the baking sheets or swap them around.
- Take care when cutting the vegetables. When cutting the vegetables, think about which vegetables cook quickly like zucchini and bell peppers, and which vegetables take longer to cook like potatoes and carrots. Cut the vegetables that cook quickly into larger chunks and the ones that take longer into small pieces so that all the vegetables end up properly cooked at the same time.
- Season the vegetables well. Salt enhances the flavor and also draws out just enough moisture from the vegetables so that they caramelize perfectly without being dry.
- Arrange the vegetables in one single layer. If the vegetables are piled up on each other they will steam and become soggy.
- Use dark baking sheets. Using a dark baking sheet is helpful as it absorbs and distributes the heat quickly which is what you need when roasting.
- Baking sheet not baking pan. I also like to use baking sheets rather than a baking pan because the lower sides allow more moisture to evaporate and air to circulate better around the vegetables.
The secret to roasting vegetables is to use enough oil to coat the vegetables so that they roast well and caramelize. The second secret is to arrange the vegetables in one single layer. Never pile the vegetables up on the baking sheet.
The most popular vegetables in Italy are tomatoes, zucchini, bell peppers, and eggplant. Fennel and artichokes are also enjoyed. However, it does depend on the season and Italians will eat with the seasons which means they won’t be eating bell peppers in winter.
Oven-roasted vegetables will release less water if you choose the best vegetables. Have a read of the “ingredients” section above which details choosing vegetables for this recipe. Be sure to spread the vegetables in a single layer. While this doesn’t stop the vegetables from releasing less water, it does allow the water to evaporate better.
I love to pair Italian Roasted Vegetables with Chicken Sorrentino and homemade Grissini when my family gathers for lunch on Sundays. My husband and I also love a combination of these Mediterranean roasted vegetables during the week as a quick side dish to anything like Italian chicken cutlets to spiedini.
If you’re after something different, add these roasted Italian vegetables to an appetizer platter. Serve at room temperature as an appetizer with marinated olives, stuffed cherry peppers, and baked ricotta.
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Italian Roasted Vegetables Recipe
- 8 ounces cocktail tomatoes (227 grams)
- 1 lb zucchini (3 medium)
- 1 large red bell pepper (300 grams)
- 8 ounces mushrooms (227 grams)
- 2 medium potatoes (320 grams)
- 1 large carrot (227 grams)
- 1 red onion
- 3 garlic cloves
- 1/3 cup olive oil
- 2 sprigs rosemary leaves picked
- 1 teaspoon dried oregano
- 2 teaspoons salt or to taste
- Preheat the oven to 400ºF/200ºC. Line two large baking sheets with nonstick parchment paper.
- Wash all tomatoes, zucchini, and bell pepper. Cut the tomatoes in half. Cut the zucchini and red bell pepper into large chunks. Wipe any dirt off the mushrooms and cut them in half. Peel the potatoes, carrot, red onion, and garlic cloves. Cut the potato and carrot into small pieces (smaller than the zucchini). Cut the red onion into half then into thin wedges. Leave the garlic cloves whole.
- In a large bowl combine the olive oil, rosemary leaves, dried oregano, and salt.
- Add the prepared vegetables to the oil mixture and toss to coat well.
- Divide the vegetables in one layer between the two baking sheets. Roast for 30-40 minutes until tender and some edges are browning.
- Serve warm or at room temperature.
- Cut quick cooking vegetables larger than the vegetables that take longer to cook for even cooking.
- Season the vegetables well to enhance the flavor and ensure good caramelization.
- Arrange the vegetables in one single layer on the baking sheet
- Use baking sheets rather with low sides to allow the moisture to evaporate and air to circulate better around the vegetables.
- A dark baking sheet browns better as it absorbs heat quickly.
- Use a hot preheated oven for quick moisture evaporation and good browning.
Nutritional Estimate Per Serving
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.