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 over to the produce department and got cooking.
Simple and delicious Italian Oven Roasted Vegetables! The perfect side dish in minutes!
I already had a few things on hand: garlic, olive oil, the spices, Parmesan, and new potatoes. The rest was easy to find, although I did have to use grape tomatoes instead of Campari. They roasted beautifully, and I enjoyed the touch of tartness they added to the plainer roasted vegetables.
This recipe was so simple to make. No peeling, very little chopping, then toss in the spices and olive oil, and roast. I thought my new potatoes were a little large, so I halved the biggest ones. Next time I’ll make sure to use smaller baby potatoes, but these were good.
I checked after 20 minutes and decided to cook for an extra 5 minutes. It wasn’t specified, so I put the veggies on the middle oven rack. They weren’t charred after 25 minutes cooking, so I’ll try moving the rack up next time. The total time from prep to finish was 32 minutes, which was within the time specified.
I made these with grilled chicken breasts in Lemon Garlic Marinade. My husband and I loved the pairing!