Roasted Veggies Italian Seasoning (Printable Version)
Colorful vegetables roasted with Italian herbs for a healthy side or vegetarian main.
# What You'll Need:
→ Vegetables
01 - 1 medium zucchini, cut into 1/2-inch rounds
02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 yellow bell pepper, cut into 1-inch pieces
04 - 1 small red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved
06 - 1 medium carrot, sliced
07 - 7 oz cremini or white mushrooms, quartered
→ Seasonings & Oil
08 - 3 tbsp extra virgin olive oil
09 - 2 tsp dried Italian seasoning
10 - 1/2 tsp garlic powder
11 - 1/2 tsp sea salt
12 - 1/4 tsp black pepper
13 - 1/4 tsp crushed red pepper flakes (optional)
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine all chopped vegetables.
03 - Drizzle olive oil over the veggies. Sprinkle with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes (if using). Toss well to coat evenly.
04 - Spread the vegetables in a single layer on the prepared baking sheet.
05 - Roast in the preheated oven for 25-30 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized at the edges.
06 - Serve hot as a side, or toss with cooked pasta or grains for a main dish.
# Expert Tips:
01 -
- The Italian seasoning blend creates this aromatic, herb-filled perfume that fills your entire house while roasting
- Its one of those rare dishes where even vegetable skeptics go back for seconds, especially when they catch those crispy edges
02 -
- Overcrowding the baking sheet is the number one mistake, so use two sheets if needed
- Stirring halfway through prevents the bottom pieces from burning while the top ones stay undercooked
03 -
- Let the vegetables sit at room temperature for 15 minutes before roasting for more even cooking
- The Italian seasoning can be swapped for herbes de Provence or zaatar for a completely different flavor profile