Best 4 Oven Roasted Italian Vegetables Recipes

Embark on a culinary journey to the heart of Italy with our delectable collection of oven-roasted Italian vegetable recipes. From the vibrant flavors of Tuscany to the rustic charm of Sicily, these dishes capture the essence of Italian cuisine. Indulge in a medley of roasted vegetables infused with aromatic herbs, zesty citrus, and luscious cheeses. Discover a symphony of textures and flavors as tender zucchini, succulent bell peppers, earthy eggplant, and juicy tomatoes come together in perfect harmony. The air fills with the enticing aroma of roasted garlic and fragrant olive oil, promising a feast for the senses. Whether you're a seasoned cook or a novice in the kitchen, our recipes guide you through each step, ensuring success and satisfaction. So, gather your ingredients, heat your oven, and prepare to savor the vibrant flavors of Italy.

**Recipes Included:**

* **Roasted Vegetables with Olive Oil and Herbs:** Simplicity at its finest, this classic recipe showcases the natural flavors of roasted vegetables. Drizzled with fragrant olive oil, seasoned with aromatic herbs, and sprinkled with a touch of salt and pepper, these vegetables are roasted to perfection, offering a delightful balance of flavors and textures.

* **Italian Herb Roasted Vegetables:** Take your roasted vegetables to the next level with a vibrant blend of Italian herbs. This recipe combines rosemary, thyme, oregano, and basil to create a flavorful medley that complements the sweetness of roasted vegetables. Finish with a drizzle of olive oil and a sprinkle of Parmesan cheese for an extra touch of decadence.

* **Roasted Vegetables with Balsamic Glaze:** Introduce a sweet and tangy twist to your roasted vegetables with a balsamic glaze. This glaze, made from balsamic vinegar, honey, and Dijon mustard, adds a luscious layer of flavor that perfectly balances the roasted vegetables' savory notes. The glaze caramelizes during roasting, creating a beautifully glossy finish.

* **Roasted Vegetables with Goat Cheese and Lemon:** Indulge in a delightful combination of roasted vegetables, creamy goat cheese, and bright lemon zest. The tangy goat cheese adds a rich, slightly tangy flavor that pairs wonderfully with the roasted vegetables' sweetness. Lemon zest brightens the dish with its citrusy notes, creating a refreshing and flavorful side dish.

* **Roasted Vegetables with Feta and Oregano:** Experience the vibrant flavors of Greece with this recipe featuring roasted vegetables, feta cheese, and oregano. Feta's briny, tangy flavor complements the roasted vegetables' sweetness, while oregano adds a distinctly Mediterranean touch. Drizzle with olive oil and sprinkle with red pepper flakes for a touch of spice.

Let's cook with our recipes!

OVEN-ROASTED ITALIAN VEGETABLES

Oven-Roasted Italian Vegetables image

Tossing fresh veggies with Italian salad dressing and roasting them in the oven is a no-fuss way to add a side dish to any dinner.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 8

Number Of Ingredients 7

Ingredients

1 1/2 cups baby-cut carrots (8 oz)
1 1/2 cups fresh whole mushrooms (4 oz)
2 medium onions, cut into 1-inch wedges (2 cups)
1 large red bell pepper, cut into 1-inch pieces (2 cups)
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (1 cup)
3 small red potatoes, cut into fourths (1 cup)
1/2 cup Italian dressing

Steps:

Heat oven to 450°F. Generously spray 15x10x1-inch pan with cooking spray. In large bowl, toss vegetables with dressing. Spread vegetables in single layer in pan.
Bake uncovered 30 minutes, stirring occasionally, until crisp-tender.

Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 6 g, TransFat 0 g

ROASTED ITALIAN VEGETABLES

Roasted Italian Vegetables image

This buttery medley of oven-baked vegetables is ideal with fish or most any meat. Zucchini and orange pepper make it colorful, but feel free to substitute yellow summer squash or red or green pepper.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 medium zucchini, cut into 1/4-inch slices
1-1/2 cups sliced baby portobello mushrooms
1 medium sweet orange pepper, julienned
1 tablespoon olive oil
1 tablespoon butter, melted
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large bowl, combine the zucchini, mushrooms and orange pepper. Add the remaining ingredients and toss to coat. , Arrange vegetables in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 450° for 15-20 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 68 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 316mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SHEET TRAY ITALIAN ROASTED VEGETABLES

Sheet Tray Italian Roasted Vegetables image

A recipe that came along with a purchase from a Pampered Chef Party. Well worth the purchase as I use the recipe all the time! A great recipe for summer when zucchini's are everywhere.

Provided by Babs7

Categories Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb unpeeled red potatoes (3-4 medium)
2 large carrots
1 large summer squash
2 zucchini
1/4 cup olive oil
2 garlic cloves, pressed
2 teaspoons italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

Preheat oven to 425.
Cut potatoes in half lengthwise, then cut each half lengthwise into 1-inch-wide wedges. Cut carrots diagonally into 2-inch lengths. Cut summer squash and zucchini into 2-inch pieces.
Place vegetables in large bowl; toss with oil.
Press garlic over vegetables using garlic press.
Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly.
Spread vegetable in a single layer in oven pan.
Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.

Nutrition Facts : Calories 164.7, Fat 9.4, SaturatedFat 1.3, Sodium 222.9, Carbohydrate 18.7, Fiber 3.3, Sugar 4.2, Protein 3.2

ITALIAN ROASTED VEGETABLES

Italian Roasted Vegetables image

I love the taste of roasted vegetables. This recipe uses a bunch of different ones, and can easily be changed to add or subtract ones as you wish.

Provided by lazyme

Categories Potato

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 yellow bell peppers, cut into chunks
2 red bell peppers, cut into chunks
2 green bell peppers, cut into chunks
3 zucchini, sliced lengthwise
2 bunches green onions, trimmed
2 Japanese eggplants, sliced
24 asparagus spears, trimmed
1 lb new potato, thinly sliced
8 ounces mushrooms, halved
1 bunch fresh rosemary, chopped
12 garlic cloves, chopped
1/4 cup extra virgin olive oil
salt and pepper, to taste

Steps:

Preheat oven to 500ºF.
Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat.
Roast for about 45 minutes, or until crisp tende.

Tips:

Choose fresh, colorful vegetables. A variety of colors will make your dish more visually appealing and nutrient-rich.
Cut the vegetables into uniform sizes. This will help them cook evenly.
Toss the vegetables with olive oil, salt, and pepper. This will help them roast and brown.
Use a high oven temperature. This will help the vegetables caramelize and get crispy.
Roast the vegetables until they are tender and slightly browned. The cooking time will vary depending on the type of vegetables you are using.
Serve the vegetables immediately. They are best enjoyed hot and fresh.

Conclusion:

Oven-roasted Italian vegetables are a delicious and healthy side dish that can be enjoyed with a variety of meals. They are easy to make and can be tailored to your own taste preferences. With a little planning, you can have a delicious and nutritious dish on the table in no time.