Simple Italian-Style Roasted Vegetables

Inspired by the timeless cuisine of Italy, this delightful dish features a medley of nutritious and colorful veggies, oven-roasted to tender perfection and then drizzled with a zesty homemade Italian vinaigrette.

Italian-style roasted vegetables in large white pan.

Flavorful Veggie Side Dish

If you’re craving an easy and flavorful side dish the whole family will love, look no further than this simple recipe for roasted vegetables with an Italian twist.

This recipe is the perfect balance of simplicity and sophistication, guaranteeing an unforgettable burst of natural flavors. But fear not, less confident cooks – we’ve got your back with easy-to-follow instructions that will have you roasting like a pro in no time.

Whether you’re hosting a dinner party or seeking a fuss-free weeknight side dish, these easy Italian roasted veggies will elevate your dining experience with their irresistible charm!

For an extra flavor boost, try adding a little basil pesto butter on top of these Italian roasted vegetables. And, if you are looking for more simple yet sophisticated vegetable side dish ideas try these easy roasted carrots and asparagus or this rich, indulgent spring vegetable au gratin. Or how about our spice roasted hot honey carrots and our charred broccolini with lemon, garlic, and parmesan!

Roasted zucchini, potatoes, red onion, bell pepper, and cherry tomatoes in a pan.

What are Italian-Style Roasted Vegetables?

Italian-style roasted vegetables are a delectable and tasty side dish inspired by the cuisine of Italy. These roasted veggies are typically seasoned with a combination of herbs, olive oil, garlic, and often accompanied by red wine vinegar or balsamic vinegar for an extra burst of Italian flavors.

The specific vegetables used may vary depending on personal preference and seasonal availability, but some common summer vegetables found in an Italian vegetables recipe include:

  • Bell peppers (red, yellow, or green)
  • Zucchini or yellow squash
  • Eggplant (aubergine)
  • Cherry tomatoes
  • Red onions
  • Potatoes

Sometimes, additional vegetables like asparagus, broccoli, cauliflower, fennel, mushrooms, or carrots may also be included (or substituted).

Ingredients for Italian-style roasted vegetables on a wood cutting board and in wooden basket.

Main Ingredients

*For the full list of ingredients and quantities see the recipe card at the bottom of the page.

For the roast vegetables

  • Baby yellow potatoes
  • Zucchini (or summer squash)
  • Bell peppers (choose red bell peppers and/or yellow bell peppers for more color)
  • Red onion
  • Cherry tomatoes
  • Extra virgin olive oil
  • Kosher salt and freshly ground black pepper for seasoning
  • Parmesan cheese (optional for garnish)
Ingredients for Italian vinaigrette.

For the Italian vinaigrette

  • Extra-virgin olive oil
  • Red wine vinegar
  • Balsamic vinegar
  • Fresh garlic
  • Dijon mustard
  • Honey
  • Italian seasoning or 1 tablespoon chopped fresh herbs (e.g., basil, parsley, thyme, or a mix)
  • Kosher salt
  • Freshly ground black pepper
  • Red pepper flakes (optional)
Italian roasted vegetables in a white Le Creuset pan.

Step-By-Step Instructions

Time needed: 35 minutes

  1. Preheat the oven:

    Set a rack in the middle part of the oven and preheat your oven to 425°F (220°C).

  2. Start with the potatoes:

    Start with the vegetables that take longer to bake like potatoes (or carrots if using). In a large mixing bowl, first toss the potatoes with a drizzle of olive oil, salt, and freshly ground black pepper. Make sure they are evenly coated  with the oil and seasoning. Spread the potatoes in a single layer on a baking sheet or dish and roast in the preheated hot oven for 10 minutes. Baby yellow potatoes on a large baking sheet.

  3. Roast the vegetables:

    In the same large bowl, toss the remaining vegetables with a drizzle of olive oil, salt, and freshly ground black pepper until evenly coated. Remove the baking sheet from the oven and carefully place the peppers around the potatoes. Use a second baking sheet for the zucchini, onions, and tomatoes so that you can give them enough space for a single layer. Roast for about 20 to 25 minutes or until the vegetables are tender and lightly caramelized and the potatoes are golden brown. Stir and flip the vegetables halfway through the roasting time for even cooking. *Tomatoes not pictured.Zucchini, red onion, bell pepper, and baby potatoes on baking sheets.

  4. Prepare the vinaigrette:

    While the vegetables are roasting, make the vinaigrette. Combine all of the vinaigrette ingredients in a glass jar or another container with a tight-fitting lid. Tighten the lid and shake vigorously for 1 minute. Adjust the seasonings to taste.Italian vinaigrette in a mason jar with ingredients surrounding and measuring spoons.

  5. Combine the roasted vegetables and vinaigrette:

    Once the vegetables are done roasting, transfer them to a serving dish. Drizzle the prepared vinaigrette over the roasted vegetables, tossing gently to coat them evenly. Sprinkle with fresh grated parmesan cheese or serve it on the side if desired.Italian-style roasted vegetables on a blue plate with a fork.

FAQs

What is the secret to roasting vegetables perfectly?

To roast vegetables perfectly, cut them into uniform pieces, use high heat (around 400°F to 425°F), generously coat them with oil and seasonings, give them space to avoid overcrowding, and stir and flip them halfway through cooking.


What’s the best oil to roast vegetables in?

The best oil for cooking roasted vegetables is extra-virgin olive oil. It adds a delightful fruity flavor and helps create a crispy exterior while enhancing the natural taste of the vegetables. Its moderate smoke point is suitable for roasting at medium to high temperatures, making it a popular and flavorful choice for this cooking method.


Should I roast vegetables in a glass or metal pan?

For roasting vegetables, it is generally recommended to use a metal pan. Metal pans heat up more quickly and evenly, providing excellent browning and caramelization of the vegetables. They also tend to be more durable and can withstand higher temperatures. However, both glass and metal pans can work well for roasting vegetables, so use what you have available and prefer. Just ensure the pan is large enough to spread the vegetables in a single layer for even cooking.Roasted potatoes and bell peppers on a sheet pan.

What to Serve with Italian Roasted Vegetables

These roasted vegetables with an Italian twist pair well with a variety of dishes, enhancing the overall meal with their rich flavors and textures. Here are some excellent options to serve alongside the roasted veggies:

Remember, the versatility of this recipe allows you to experiment with various cuisines and dishes. Whether you’re planning a comforting dinner or an impressive feast, these simple roasted vegetables are the perfect side dish to add a burst of flavor and color to your meals!

Pesto crusted salmon on a white plate with Italian roasted vegetables.
Pesto Crusted Salmon with Italian-Style Roasted Vegetables

Storage Tips

Roasted vegetables can typically last in the fridge for up to 4 to 5 days, as long as they are stored properly in an airtight container. It’s important to let them cool to room temperature before storing them in the fridge to prevent moisture buildup, which can lead to spoilage.

Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Your feedback is important to us. Thank you for visiting Maplevine Kitchen!

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Simple Italian-Style Roasted Vegetables

Inspired by the timeless cuisine of Italy, this delightful dish features a medley of colorful fresh vegetables like baby potatoes, red peppers, zucchini, cherry tomatoes, and red onions, all roasted to tender perfection and then drizzled with a fresh homemade Italian vinaigrette.
By: AllieAllie Cleveland
5 from 4 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Italian
Servings 6
Calories 223 kcal

Ingredients
  

For the Roast Vegetables:

  • 1.5 lb baby potatoes halved/quartered if they are larger than bite size
  • 2 medium zucchini sliced into sticks or chunks
  • 2 bell peppers (red and yellow) sliced into strips or chunks
  • 1 large red onion (or 2 small) cut into wedges or slices
  • 12 oz cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • kosher salt and freshly ground black pepper for seasoning
  • grated parmesan cheese optional for garnish

For the Vinaigrette:

  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1 teaspoon balsamic vinegar
  • 1 garlic clove finely minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon honey
  • 1 teaspoon Italian seasoning or 1 tablespoon fresh chopped herbs e.g., basil, parsley, thyme, or a mix
  • ¼ teaspoon kosher salt
  • 10 twists freshly ground black pepper
  • pinch red pepper flakes optional

Instructions
 

  • Set a rack in the middle of the oven and preheat to 425°F (220°C).
  • Start with the vegetables that take longer to bake like potatoes (or carrots if using). In a large mixing bowl, first toss the potatoes with a drizzle of olive oil, salt, and freshly ground black pepper. Make sure they are evenly coated with the oil and seasoning. Then spread the potatoes in a single layer on a baking sheet or dish and roast in the preheated oven for 10 minutes.
    Baby yellow potatoes on a large baking sheet.
  • In the same large bowl, toss the remaining vegetables with a drizzle of olive oil, salt, and freshly ground black pepper until evenly coated. Remove baking sheet from the oven and carefully place the peppers around the potatoes. Use a second baking sheet for the zucchini, onions, and tomatoes so that you can give them enough space for a single layer. Roast for about 20 to 25 minutes or until the vegetables are tender and slightly caramelized. Stir or flip the vegetables halfway through the roasting time for even cooking.
    Zucchini, red onion, bell pepper, and baby potatoes on baking sheets.
  • While the vegetables are roasting, make the vinaigrette. Combine all of the vinaigrette ingredients in a glass jar or another container with a tight-fitting lid. Tighten the lid and shake vigorously for 1 minute. Adjust the seasonings to taste.
    Italian vinaigrette in a mason jar with ingredients surrounding and measuring spoons.
  • Once the vegetables are done roasting, transfer them to a serving dish. Drizzle the prepared vinaigrette over the roasted vegetables, tossing gently to coat them evenly. Sprinkle with fresh grated parmesan cheese or serve it on the side if desired.

Recipe Notes

Tips
  • If you want to reduce cleanup time, line the baking sheets with parchment paper or a silicone mat.
  • If you prefer a stronger garlicky flavor, use 2 garlic cloves in the vinaigrette instead of 1. Or if you prefer a more mellow garlic flavor, add the minced garlic along with the olive oil and salt and pepper seasoning before roasting the vegetables.
  • Roasted vegetables can typically last in the fridge for up to 4 to 5 days, as long as they are stored properly in an airtight container. It’s important to let them cool to room temperature before storing them in the fridge to prevent moisture buildup, which can lead to spoilage.
What to serve with Italian-style roasted vegetables

Nutrition

Calories: 223kcal | Carbohydrates: 29.7g | Protein: 3.9g | Fat: 11.9g | Saturated Fat: 1.7g | Sodium: 446mg | Potassium: 7mg | Fiber: 4.6g | Sugar: 7g | Calcium: 8mg | Iron: 10mg

*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.

Keyword roasted vegetables, vegetable medley, vegetable side dish
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