Italian Roasted Vegetables (Printable)

Colorful seasonal vegetables roasted with olive oil, garlic, and Italian herbs for a healthy, flavorful side dish.

# What You'll Need:

→ Vegetables

01 - 1 medium zucchini, sliced into ½-inch rounds
02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 yellow bell pepper, cut into 1-inch pieces
04 - 1 medium red onion, cut into wedges
05 - 1 medium eggplant, cut into 1-inch cubes
06 - 7 oz cherry tomatoes, halved

→ Seasoning

07 - 3 tbsp extra-virgin olive oil
08 - 3 garlic cloves, minced
09 - 1½ tsp dried Italian herbs (oregano, basil, thyme)
10 - ½ tsp sea salt
11 - ¼ tsp freshly ground black pepper

→ Garnish (optional)

12 - 2 tbsp chopped fresh parsley
13 - 1 tbsp balsamic glaze

# How to Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine zucchini, bell peppers, onion, eggplant, and cherry tomatoes.
03 - Drizzle with olive oil. Add minced garlic, Italian herbs, salt, and pepper. Toss until vegetables are evenly coated.
04 - Spread vegetables in a single layer on the prepared baking sheet.
05 - Roast for 30–35 minutes, stirring once halfway through, until vegetables are golden brown and tender.
06 - Remove from oven. If desired, drizzle with balsamic glaze and sprinkle with fresh parsley before serving.

# Expert Advice:

01 -
  • The vegetables get these gorgeous caramelized edges while staying tender inside
  • Its impossible to mess up and uses whatever you have in the crisper drawer
02 -
  • Overcrowding the baking sheet will steam the vegetables instead of roasting them
  • The vegetables will continue cooking slightly after they come out of the oven
03 -
  • Don't skip the balsamic glaze, it adds an essential finishing touch
  • Room temperature vegetables roast more evenly than cold ones straight from the fridge

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