Oven Roasted Vegetables

Learn how to roast vegetables with this Oven Roasted Vegetables recipe. It’s an easy roasted vegetable medley made with fresh broccoli, cauliflower, carrots, zucchini, yellow squash and red onion all tossed with olive oil and Italian seasoning. 

This roasted vegetable medley is super easy to make and it’s a perfect side to any protein dish or serve it with quinoa for an easy vegan main. 

Roasted Vegetables Recipe

This oven roasted vegetables recipe calls for a mix of fresh vegetables (organic if possible), some Italian seasoning and a drizzle of extra-virgin olive oil.

• Broccoli
• Cauliflower
• Baby red potatoes
• Red onion
• Yellow Squash
• Zucchini
• Italian seasoning
• Extra-virgin olive oil

Variations

Feel free to swap out any of the vegetables called for in this recipe for any of your favorites.  Here’s some ideas:

• Mushrooms
• Red, yellow and green pepper
• Garlic
• Asparagus
• Brussel sprouts
• Sweet Potatoes
• Corn on the cob (cut in quarter pieces)
• Instead of using Italian seasoning, sprinkle with 1 tablespoon dried rosemary leaves
• Mix 1-1/2 tablespoons good balsamic vinegar with the olive oil before tossing the vegetables with it
• Sprinkle veggies with 1/4 cup Parmesan cheese then pop back in the oven for about 3-7 minutes or until the cheese melts

How to Roast Vegetables

These oven roasted vegetables come together in about 15-20 minutes, start-to-finish.

1. Prepare vegetables:  Cut an assortment of mixed vegetables into bite size pieces.
2. Seasoning: For the roasted vegetables seasoning, we use olive oil, Italian herbs and salt and pepper.
3. Roast vegetables:  Lay the seasoned fresh vegetables in a single layer on baking sheet and roast in the oven for 15-20 minutes, or until the vegetables are just fork tender.
4. Serve:  Remove from the oven and serve while still warm.

Looking for More Healthy Side Dish Recipes to Make?

• Easy Skillet Haricot Verts
• Roasted Asparagus with Lemon and Garlic
• Garlic Parmesan Roasted Cauliflower
• Garlic Parmesan Mashed Potatoes
• Mexican Cauliflower Rice
• Baked Sweet Potatoes
• Basil Mashed Potatoes

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Yield: 6 Servings

Oven Roasted Vegetables

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

These Oven Roasted Vegetables are made with a mix of fresh vegetables, tossed in olive oil and seasoned with Italian seasoning. This delicious side dish goes perfectly with grilled chicken or fish.

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 zucchini, sliced and cut in half
• 1 yellow squash, slice and cut in half
• 6-8 baby red potatoes, cut in half
• 1 red onion, cut in wedges
• 2-3 tablespoons extra-virgin olive oil
• 2 teaspoons Italian seasoning
• Salt and freshly ground black pepper to taste
• 3-4 tablespoons Parmesan cheese, grated (optional)

Instructions

1. Preheat oven to 425 degrees.
2. Lightly grease baking sheet with avocado oil or olive oil
3. Add the vegetables to a large mixing bowl.
4. Drizzle olive oil over the vegetables and toss to coat.
5. Sprinkle in Italian seasoning and toss again.
6. Lay the vegetables out on baking sheet in a single layer.
7. Bake in the pre-heated oven for 15-20 minutes or until fork tender.
8. Serve.

Notes

VARIATIONS

Feel free to swap out any of the vegetables called for in this recipe for any of your favorites.  Here’s some ideas:

• Red, yellow and green pepper
• Garlic
• Asparagus
• Brussel sprouts
• Sweet Potatoes
• Corn on the cob (cut in quarter pieces)
• Sprinkle parmesan cheese over the vegetables the last 5 minutes of roasting
• Omit potatoes altogether and toss roasted vegetables in red sauce and serve over pasta noodles