Italian Roasted Vegetables Recipe

Italian cooked Vegetables are fresh vegetables cooked to perfection with olive oil and salt. Excellent heated or room temperature.

– 2 medium zucchini – 2 medium yellow squash – 2 bell peppers (red, yellow or orange) – 16 ounces baby bella mushroom – 1 medium red onion – 3 cloves garlic – ⅓ cup extra virgin olive oil – 2 teaspoons Italian herb blend – ½ teaspoon kosher salt (plus more to taste) – ¼ teaspoon pepper – Italian parsley to garnish (optional)



Rounded Banner With Dots


Warm the oven up to 425 degrees. Put parchment paper on two baking sheets and set them aside.

Rounded Banner With Dots


Get veggies ready. Zest and summer squash should be cut in half lengthwise, then cut into half moon shapes.

Rounded Banner With Dots


Peel the bell pepper and cut it into thick strips. Then, cut each strip in half. Cut the mushrooms in half along their length. Make big pieces out of the onion. Finally, chop the garlic up.

Rounded Banner With Dots


In a big bowl, mix all the diced vegetables together. Season with herbs, kosher salt, and pepper, then add the olive oil.

Rounded Banner With Dots


Throw it all together well. Put some of the vegetables in each of two baking pans.

Rounded Banner With Dots


Bake in the upper half of the oven and turn the pans over every half hour. On top, put some chopped fresh parsley.

Calories: 125kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 156mg | Potassium: 605mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1137IU | Vitamin C: 57mg | Calcium: 41mg | Iron: 1mg 


Also See

Italian Sausage and Lentils Recipe