This Italian Oven Roasted Vegetables recipe caught my eye for a few reasons. I like all the vegetables, it includes lots of garlic and olive oil, and it is quick and easy to make. And who doesn’t like Italian food??!! So I
headed ran over to the produce department and got cooking.
This post was originally published on July 26, 2017. The text and photos were updated on August 26, 2021. The review and rating have not been changed.
Simple and delicious Italian Oven Roasted Vegetables! The perfect side dish in minutes!
The ingredients for this recipe are flexible, and that has come in handy. I usually have the olive oil and spices on hand, and most everything else is easy to find at my usual grocery store.
Zucchini and garlic are easy to find, but sometimes I have to make some substitutions. For example, I almost always have to substitute grape tomatoes for Campari tomatoes. I can find them canned but not fresh.
And I prefer to use small two-bite potatoes, but I have used regular red potatoes in a pinch. I do have to cut them into smaller pieces, though.
The recipe does mention that you can use summer squash instead f zucchini, but I have never had to do that. I’m sure regular white button mushrooms could be subbed for the baby bellas, but again, I have never done it.
This recipe was so simple to make. There’s very little chopping and no peeling if you buy a jar of peeled garlic cloves. Just prep, toss in the spices and olive oil, and roast. Of course, if you prefer to buy a fresh head of garlic, there are plenty of easy ways to peel garlic cloves. I like the cocktail shaker method for this recipe.
This is a recipe I have made many times, and it takes me 25 minutes every time. The vegetables don’t get charred, but they are well done. If you really want a char, you might have to briefly place them under the broiler.
The total time from prep to finish was 32 minutes, which was within the 40 minutes listed on the recipe. Most of that is roasting, which gives me time to make a main. This recipe has become a favorite because it goes with almost anything! My favorites are lemon-garlic chicken, steak (seared in a cast-iron skillet, of course!), and serving the vegetables over pasta (with a touch more olive oil).