Italian Roasted Vegetables are a wonderful selection of classic Mediterranean vegetables tossed in some herby olive oil and roasted them until perfectly tender and caramelized.
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.
Notes
6 Top Tips for how to roast vegetables in the oven.
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.
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