Roasted Veggies Italian Seasoning (Printable)

Oven-roasted seasonal vegetables flavored with Italian herbs, offering a healthy and flavorful side dish option.

# What You'll Need:

→ Vegetables

01 - 1 medium zucchini, sliced
02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 yellow bell pepper, cut into 1-inch pieces
04 - 1 small red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved
06 - 1 medium carrot, sliced
07 - 1 cup cremini mushrooms, halved

→ Seasoning

08 - 3 tbsp olive oil
09 - 1 ½ tsp Italian seasoning
10 - ½ tsp garlic powder
11 - ½ tsp dried oregano
12 - ½ tsp dried basil
13 - ½ tsp salt, or to taste
14 - ¼ tsp black pepper

→ Garnish (optional)

15 - 2 tbsp fresh parsley, chopped
16 - 2 tbsp grated Parmesan cheese (omit for vegan)

# How to Make It:

01 - Set oven temperature to 425°F and line a large baking sheet with parchment paper.
02 - Place all prepared vegetables into a large mixing bowl.
03 - Drizzle olive oil over vegetables; sprinkle Italian seasoning, garlic powder, oregano, basil, salt, and black pepper. Toss thoroughly to coat evenly.
04 - Spread the seasoned vegetables in a single layer on the prepared baking sheet.
05 - Bake for 25 to 30 minutes, stirring halfway through, until tender and lightly caramelized.
06 - Transfer roasted vegetables to a serving dish and garnish with fresh parsley and Parmesan cheese if desired. Serve warm.

# Expert Advice:

01 -
  • The vegetables get sweet and a little crispy at the edges while staying tender inside, which is honestly the holy grail of roasting.
  • Italian seasoning does most of the heavy lifting, so you're not fussing with a dozen separate jars.
  • It's vegan and gluten-free by default, which means it works for almost any table without compromise.
02 -
  • Don't skip the parchment paper; it sounds like a small thing, but it's the difference between vegetables that slide off easily and ones that stick and break apart.
  • Stir halfway through cooking, not because the recipe demands it, but because the vegetables touching the hot pan are getting ahead of the ones in the middle, and you want them all caramelized together.
  • Use dried herbs, not fresh; fresh basil and oregano will burn and taste bitter before the vegetables finish roasting.
03 -
  • Use a baking sheet with raised edges instead of a flat cookie sheet because the liquid that releases from the vegetables stays contained and helps them steam-roast rather than dry out.
  • If your vegetables seem like they're browning too fast, lower the oven to 400°F and add five minutes to the cooking time; every oven is a little different, and you want caramelization, not charring.

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