This recipe for Italian roasted vegetables will soon become one of your favorite side dishes, as it has become mine! There are no fancy ingredients, and the herbs I use are most likely already in your pantry.
I make this recipe at least once a week – it’s delicious! There are multiple ways to serve or use this dish which I share with you in the post.
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Recipe Summary
This recipe makes enough for about 4-6 servings. For my husband and I, we like to load up on our veggies, so we easily use it all up in a single meal. But if there are some leftovers, they never go to waste.
Roasting these vegetables in the oven, reminds me of grilling vegetables. Everything is fork-tender, lots of flavor, and smells amazing. If you’re a fan of using fresh vegetables, make sure to also check out my Italian tomato recipes!
The steps are very simple to follow, and I give lots of tips to help you out.
Ingredients
For this recipe you just need a few simple ingredients.
- Zucchini
- Sweet peppers (orange/yellow/red – Not green)
- Red onion. You can use yellow if that’s all you have.
- Cherry or grape tomatoes
- Extra virgin olive oil
- Dried basil
- Dried oregano
- Dried parsley
- Salt and pepper
Equipment Needed
I use a standard baking dish for this recipe. You don’t need a lid.
Step by Step Instructions
Here are the instructions for how to make this simple Italian roasted vegetables! Exact measurements are in the recipe card below.
Step 1. Preheat oven to 375F (190C).
Step 2. Chop all your vegetables into approximately 1″ pieces. Leave the tomatoes whole so you don’t lose the juices.
Pro Tip: You can poke a small hole in the cherry/grape tomatoes if you want to avoid any potential popping during baking. I generally do not, I don’t mind the little explosions. 🤣 Seriously, either way is fine.
Step 3. Place all your vegetables in the baking dish and drizzle the olive oil all over.
Pro Tip: Since we want these to roast, don’t pile the vegetables on top of each other. Instead, try to spread them out in a single layer in the pan.
Step 4. Sprinkle the basil, oregano and parsley evenly over the vegetables, then stir them around to make sure everything is coated with both the herbs and olive oil.
Step 5. Bake in the oven (do not cover) for 40 minutes. Take out when the zucchini is fork tender, but not mushy.
Serve warm and enjoy!
Recipe Video
*Note: In my video I baked at 350F for 40 minutes, then broiled for 2 minutes. You can avoid the broiling by just baking at 375F for 35-40 minutes as I talk about in this post. I literally make this dish so often, I do both methods frequently.
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Storing Leftovers
To store any leftovers, keep in an air tight container for up to 4 days. This dish tastes great, even when cooled. See modifications below for leftover ideas!
Recipe Modifications
Here are some ideas for changing up this vegetable recipe.
- Before placing in the oven, top with breadcrumbs and give a little drizzle of oil. These will crisp up during baking.
- Sprinkle cheese such as mozzarella or Romano cheese in with the herbs.
- Toss any leftovers in with some pasta (with or without sauce), or even a salad!
- Use the vegetables for topping focaccia or pizza! So good!
What to Serve Roasted Vegetables With
Roasting vegetables can be a dish unto itself, or it can be part of another recipe. Here are some ideas to help you along.
Vegetables always go well with chicken dishes, like my chicken stuffed with prosciutto and cheese dinner!
Keep with the veggie theme and serve this side dish with my pasta with cauliflower and prosciutto!
If you want to serve it with some pasta and sauce, use my easy pasta arrabbiata recipe. It’s quick and easy – you can make it while the vegetables are roasting!
Additional Side Dish Recipes
For a full list of Italian side dishes click here. Otherwise, check out these below!
If you want to keep things simple, then make a delicious Italian simple green salad!
These mozzarella eggplant stacks are the ultimate treat – I’d say during summer, but I love them anytime!
If you love garlic, you’ll love these roasted garlic cloves paired with your vegetables!
Recipe Card
Roasted Vegetables with Herbs
Equipment
Ingredients
- 1 Zucchini
- 2 Sweet peppers – orange, yellow or red. use 2 large peppers, or a handful of mini sweet peppers.
- 1/2 Red onion You can use yellow if that's all you have.
- 1/2 cup Cherry or grape tomatoes
- 2 Tbsp Extra virgin olive oil
- 3/4 tsp Dried basil
- 1/2 tsp Dried oregano
- 1 tsp Dried parsley
- 1/4 tsp Salt and cracked black pepper
Instructions
- Preheat oven to 375F.
- Chop all your vegetables into approximately 1″ pieces. Leave the tomatoes whole so you don’t lose the juices.1 Zucchini, 2 Sweet peppers – orange, yellow or red., 1/2 cup Cherry or grape tomatoes, 1/2 Red onion
- Pro Tip: You can poke a small hole in the cherry/grape tomatoes if you want to avoid any potential popping during baking. I generally do not, I don’t mind the little explosions. 🤣. Seriously, either way is fine.
- Place all your vegetables in the baking dish and drizzle the olive oil all over.2 Tbsp Extra virgin olive oil
- Pro Tip: Since we want these to roast, don’t pile the vegetables on top of each other. Instead, try to spread them out in a single layer in the pan.
- Sprinkle the basil, oregano and parsley evenly over the vegetables, then stir them around to make sure everything is coated with both the herbs and olive oil.3/4 tsp Dried basil, 1/2 tsp Dried oregano, 1 tsp Dried parsley, 1/4 tsp Salt and cracked black pepper
- Bake in the oven (do not cover) for 40 minutes. Take out when the zucchini is fork tender, but not mushy.
- Serve warm and enjoy!
Video
Notes
- The quantities I use in this recipe are very flexible. I provided approximately what I used in my video and what I use every time I make this. But I usually don’t measure and I use what I have on hand. So adjust as you see fit – it will taste amazing, I promise!
- Omit the basil for a less aromatic flavor
- Store leftovers in an air tight container for up to 4 days.
Nutrition
I hope you’ve enjoyed this recipe! If you’ve tried it and made any changes to make it your own (or kept it all the same), let me know in the comments below!
Liz
We love roasted veggies. I usually use green & red bell peppers, carrots, cauliflower, & sweet onions. Roasting makes them all so sweet in taste. We also like to roast the summer squash with a little olive oil & a little dry dill ranch dressing mixed into the olive oil. Never thought to use the cherry tomatoes. Thanks for the idea.
Glad I could help! Your recipe sounds delicious too. I just had roasted cauliflower a few nights ago.