Italian Roasted Vegetables

Whenever I think of comfort food, Italian Roasted Vegetables always comes to mind. As a child, my family would gather around the table on Sunday afternoons, and the aroma of roasted vegetables would fill the air, inviting us to enjoy a hearty meal together. The vibrant colors of the vegetables, like deep greens and bright reds, always caught my eye, making it hard to resist the delicious feast that was about to unfold. This dish is not just a side; it’s a celebration of seasonal produce that brings warmth to any gathering. From the first bite, you experience a burst of flavors that remind you of sunny Italian summers, where fresh produce takes center stage. With every forkful, I’m transported back to those cherished moments, and it’s a joy to recreate this dish in my own kitchen.

Italian Roasted Vegetables Shopping List

The ingredients for Italian Roasted Vegetables are simple yet flavorful, focusing on fresh produce and aromatic herbs. Each ingredient plays a crucial role in creating a dish bursting with Italian flair. From robust potatoes to sweet bell peppers, every element enhances the overall taste, creating a beautiful medley on your plate.

• 3 tablespoons extra virgin olive oil, divided
• 1 ½ pounds baby new or red potatoes, halved
• 2 teaspoons kosher salt, divided
• 1 teaspoon Italian seasoning, divided
• ½ teaspoon crushed red pepper flakes, divided
• 1 teaspoon garlic powder, divided
• ½ teaspoon black pepper, divided
• 2 large yellow or white onions, cut into 1-inch pieces
• 2 small yellow squash, cut into 1-inch pieces
• 2 small zucchini, cut into 1-inch pieces
• 2 large bell peppers (any color), cut into 1-inch pieces
• 6 cloves garlic, peeled
• 1 pint cherry/grape tomatoes
• ¼ cup freshly grated parmesan cheese, optional

Making Italian Roasted Vegetables

Creating Italian Roasted Vegetables is a delightful process that fills your kitchen with enticing aromas. The steps are straightforward, and the end result is incredibly satisfying. Let’s dive into the step-by-step guide to making this vibrant dish.

1. Preheat the oven to 425°F (220°C). Make sure it’s fully heated before you start roasting, as this helps achieve that perfect caramelization on the vegetables.
2. Lightly grease a 9×13 or 2-quart baking dish or a large rimmed baking sheet with olive oil. This will prevent the vegetables from sticking and allow for easy cleanup.
3. In a large mixing bowl, combine the halved potatoes and onions. Add 2 tablespoons of olive oil, 1 teaspoon of salt, ½ teaspoon of Italian seasoning, ½ teaspoon of garlic powder, ½ teaspoon of black pepper, and a pinch of crushed red pepper flakes. Stir well until everything is evenly coated.
4. Spread the seasoned potatoes and onions in a single layer in the prepared pan. Bake for about 20 minutes, until the potatoes are nearly fork-tender. This initial roasting helps develop the flavors.
5. While the potatoes are roasting, take another mixing bowl and add in the squash, zucchini, bell peppers, peeled garlic, and cherry tomatoes. Pour in the remaining tablespoon of olive oil, 1 teaspoon of salt, ½ teaspoon of Italian seasoning, ½ teaspoon of garlic powder, ½ teaspoon of black pepper, and a pinch of red pepper flakes again. Toss everything well to ensure they’re coated with the seasonings.
6. Once the potatoes are done roasting, remove them from the oven and flip them over for even cooking. Now, add the seasoned vegetables on top of the potatoes.
7. Return the baking dish to the oven and roast for an additional 15 to 20 minutes, or until the vegetables are fully cooked and slightly caramelized. Keep an eye on them; they should be perfectly tender.
8. Once done, remove from the oven and serve warm. If desired, sprinkle with fresh parmesan cheese for that extra touch of flavor.

Helpful Hints

Here are some helpful hints to enhance your cooking experience with Italian Roasted Vegetables. These tips will ensure your dish turns out perfectly every time.

• Storage: Leftover Italian Roasted Vegetables can be stored in an airtight container in the refrigerator for up to five days. Reheat in the oven or microwave for a quick meal.
• Freezing: You can freeze roasted vegetables, but they may lose some texture upon thawing. Store them in a freezer-safe container for up to three months.
• Pairing: These roasted vegetables pair wonderfully with grilled chicken, fish, or as a topping for pasta dishes.
• Seasoning Variations: Experiment with different herbs and spices like thyme or rosemary for added depth of flavor.
• Fresh Herbs: Adding fresh herbs like basil or parsley right before serving can brighten up the flavors.

What Complements This Italian Roasted Vegetables

• Grain Bowls: Serve the roasted vegetables over a bed of quinoa or brown rice for a nutritious meal.
• Sandwiches: Use them as a filling for sandwiches or wraps, paired with hummus or pesto.
• Salads: Toss the leftovers into salads for an added burst of flavor and texture.
• Picnics: These vegetables make an excellent side for picnics or potlucks, easily transportable and delicious at room temperature.
• Seasonal Variations: Adjust the vegetable selection based on what’s in season for the freshest taste and variety.

FAQ

Conclusion

Italian Roasted Vegetables is a vibrant and delicious dish that celebrates seasonal produce and Italian flavors. With its ease of preparation and adaptability, it’s a wonderful addition to any meal. I encourage you to try making this dish at home and share it with your family and friends. You’ll not only enjoy the delightful flavors but also the beautiful colors that will brighten your table.

Italian Roasted Vegetables

The ultimate comfort food, Italian Roasted Vegetables are vibrant and full of flavor. This easy weeknight dinner is perfect for any occasion, filling your plate with colorful veggies and aromatic Italian herbs. Roasted to perfection, you won't be able to resist making this dish tonight!

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Side Dishes

Cuisine: Italian

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons extra virgin olive oil divided
• 1 ½ pounds baby new or red potatoes halved
• 2 teaspoons kosher salt divided
• 1 teaspoon Italian Seasoning divided
• ½ teaspoon crushed red pepper flakes divided
• 1 teaspoon garlic powder divided
• ½ teaspoon black pepper divided
• 2 large yellow or white onions cut into 1-inch pieces
• 2 small yellow squash cut into 1-inch pieces
• 2 small zucchini cut into 1-inch pieces
• 2 large bell peppers (any color) cut into 1-inch pieces
• 6 cloves garlic peeled
• 1 pint cherry/grape tomatoes
• ¼ cup freshly grated parmesan cheese optional

Equipment

• Rimmed Baking Sheet

Method

 

1. Preheat the oven to 425°F (220°C). Lightly grease a 9x13 or 2-quart baking dish or large rimmed baking sheet with olive oil.
2. In a large mixing bowl combine the potatoes and onions with 2 tablespoons of oil, 1 teaspoon salt, ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon pepper, and a pinch of red pepper flakes. Stir well.
3. Spread the seasoned potatoes and onions out in a single layer in the prepared pan. Bake for 20 minutes, or until the potatoes are nearly fork-tender.
4. While the potatoes are roasting, add the squash, zucchini, bell peppers, peeled garlic, and cherry tomatoes to the same mixing bowl. Add the remaining tablespoon of olive oil, 1 teaspoon salt, ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon pepper, and a pinch of red pepper flakes. Toss to coat.
5. Remove the potatoes from the oven, flip them, and then add the seasoned vegetables on top of the potatoes. Return to the oven.
6. Roast for an additional 15 to 20 minutes, or until the vegetables are fully cooked and slightly caramelized.
7. Serve warm with fresh Parmesan cheese if desired.

Notes

• Potatoes: Feel free to use any variety of potatoes, just ensure they are cut into 1-inch chunks.
• Vegetables: You can also add cauliflower, eggplant, mushrooms, or broccoli for variation.
• Tomatoes: Consider topping with marinara sauce for added flavor.
• Storage: Leftover vegetables can be stored in an airtight container in the refrigerator for up to 5 days.

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