Italian Oven Roasted Vegetables

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!

Recipe Author: Suzy at The Mediterranean Dish
Get the recipe

The Ingredients

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.

Italian Oven Roasted Vegetables Ingredients
Baby bella mushrooms, baby potatoes, dried thyme, grated parmesan, grape tomatoes, crushed red pepper flakes, extra virgin olive oil, garlic, dried oregano, and zucchini

The Process

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).

Tossing the vegetables, herbs, and olive oil in a mixing bowl
Tossing the vegetables, herbs, and olive oil in a mixing bowl

So how was it?

Clear & Accurate Directions
Accurate Time(s)
Appearance
Taste
This is going to become a regular on our menu. It's simple, fast, and can be paired with most any meat for a quick dinner. The olive oil and roasting with whole garlic cloves give the vegetables a delicious flavor, plus they're colorful and pretty. I added the optional freshly grated Parmesan cheese and red pepper flakes. Just a touch of both went extremely well with the roasted vegetables.
Previous articleLemon Garlic Marinade
Next articleWhite Linen Cocktail
- Advertisement -

LEAVE A REPLY

Comments are welcome! Please be aware that all comments are reviewed before they are posted and will not appear immediately. Spam goes straight to the Trash folder.

Please enter your comment!
Please enter your name here

- Advertisement -
Candice
Candicehttps://www.hungrypinner.com
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.

Popular

This post may contain affiliate links to products available to purchase through Amazon. These purchases earn a small commission that funds The Hungry Pinner. There is never any additional cost to you.

More recipes like this

Italian Oven Roasted VegetablesThis is going to become a regular on our menu. It's simple, fast, and can be paired with most any meat for a quick dinner. The olive oil and roasting with whole garlic cloves give the vegetables a delicious flavor, plus they're colorful and pretty. I added the optional freshly grated Parmesan cheese and red pepper flakes. Just a touch of both went extremely well with the roasted vegetables.