Description
A vibrant and healthy recipe for Italian Oven-Roasted Vegetables, featuring zucchini, yellow squash, bell peppers, red onion, and mushrooms tossed in olive oil and Italian seasoning, then roasted to tender perfection. This dish makes a delicious side that’s easy to prepare and full of flavor.
Ingredients
Scale
Vegetables
- 1 medium zucchini, cut into ½-inch pieces
- 1 medium yellow squash, cut into ½-inch pieces
- 1 small red onion, cut into 1-inch long thin strips
- 1 red bell pepper, cut into 2-inch long thin strips
- 1 green bell pepper, cut into 2-inch long thin strips
- 1 cup mushrooms, coarsely chopped
Seasoning
- 3 tablespoons olive oil
- ¾ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1 ½ teaspoons Italian seasoning
- Fresh parsley, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the vegetables.
- Season Vegetables: In a large bowl, place all the chopped vegetables. Drizzle the olive oil over the vegetables and toss everything together to coat evenly. Sprinkle salt, black pepper, and Italian seasoning over the vegetables and toss again to distribute the seasonings thoroughly.
- Prepare Baking Sheet: Line a large baking sheet with parchment paper to prevent sticking. Spread the seasoned vegetables evenly in a single layer on the sheet to ensure even roasting.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 25 to 30 minutes. About halfway through the cooking time, stir the vegetables to promote even cooking and browning.
- Serve: Once the vegetables are tender and slightly caramelized, remove them from the oven. Garnish with fresh parsley if desired, then serve and enjoy your flavorful Italian oven-roasted vegetables.
Notes
- Cut vegetables uniformly for even cooking.
- Adjust seasoning to your taste preferences.
- Use fresh Italian seasoning for the best flavor.
- Serve as a side dish or toss with pasta or grains for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated.
