Italian Roasted Vegetables are a delicious way to enjoy vegetables. Root vegetables are roasted with Italian seasonings and topped with tomato sauce for a hearty, healthy vegetable dish that is perfect for a hearty side dish or perfect meatless meal.
These Baked Vegetables are company-worthy! They are pot-luck worthy! It is the dish to take to your neighbor who just had a baby worthy! It also makes a wonderful vegetarian main dish or a great lunch option.
Seriously, these Italian Seasoned Vegetables are seriously one of the tastiest, yet easiest side vegetable side dish to prepare. In fact, this vegetable casserole is hearty enough to star as the main course, especially when served with a tossed Greek salad.
A medley of vegetables is roasted with olive oil, garlic, salt, and pepper. It is a simple combination but when topped with homemade marinara sauce, fresh sliced tomatoes, and Parmesan cheese, these baked vegetables are taken to a whole new level.
- Vegetables: You need about 8 cups total of vegetables for this casserole. Use any combination of potatoes, sweet potatoes, carrots, onions, zucchini you desire, or omit one of the vegetables if you don’t have it on hand. The more root vegetables used, the heartier the dish will be.
- Marinara Sauce: The marinara sauce is key to flavoring this vegetable casserole. It adds moisture and flavor. Homemade Spaghetti Sauce or Jarred Marinara both work great.
- Fresh Tomatoes: The sliced tomatoes are optional, but they do add fresh texture and a nice texture.
- Parmesan: The cheese finishes the dish with a salty, earthy finish. But feel free to omit the Parmesan cheese to keep this casserole Vegan and Dairy-Free.
How to Make Italian Baked Vegetables
- Wash and dry vegetables and cut into 1-inch cubes. It is important to cut the vegetables to the same size so that the vegetables cook up evenly.
- Toss vegetables with olive oil and seasonings.
- Place the seasoned vegetables into a greased casserole dish.
- Cover with marinara, and top with fresh sliced tomatoes.
- Baked until the root vegetables are tender.
- Serve with Parmesan Cheese, if desired.
Modifications Baked Vegetables
- Leave out the garlic if you are not a fan.
- Use any root vegetable you have or like–just be sure to cut into 1-inch cubes.
- If you don’t have fresh tomatoes, just use the tomato sauce.
- To make this a Vegan Vegetable Bake, omit the Parmesan Cheese.
More Delicious Side Dish Recipes
- Grilled Corn Salad
- Kale Salad with Apples
- Keto Cauliflower Mashed Potatoes Recipe from Wholesome Yum
- Twice Baked Parmesan Butternut Squash
- Simple Roasted Parsnips from Healthy Seasonal Recipes
Italian Baked Vegetables
- 3 large carrots scrubbed and cut into 1 inch pieces
- 2 sweet potatoes scrubbed and cut into 1 inch pieces
- 2 russet potatoes scrubbed and cut into 1 inch pieces
- 1 large vidalia onion cut into 1 inch chunks
- 1 large zucchini diced
- 3 Tbs olive oil
- 1 tsp kosher salt
- 1/2 Tbs minced garlic
- 1 cup marinara sauce
- 2 large vine-ripened tomatoes sliced into 1/2 inch slices
- 1/4 cup freshly grated parmesan cheese optional
- Preheat oven to 425 degrees. Grease a 2 quart casserole dish with olive oil.
- Toss carrots, potatoes, onions, and zucchini together with oil, garlic and salt, and pepper.
- Pour the vegetables into the prepared pan. Top with marinara sauce and freshly sliced tomatoes if using.
- Roast for 45 minutes at 425.
- Remove the casserole from oven and grate fresh Parmesan cheese over the dish.
- You need about 8 cups total of vegetables for this casserole. Use any combination of potatoes, sweet potatoes, carrots, onions, zucchini you desire.
- You can use any type of potatoes or onions desired.
- Feel free to omit the Parmesan cheese to keep this casserole Vegan and Dairy-Free.
- The sliced tomatoes are optional, the marinara sauce is key.
- Leftover vegetables can be stored in the refrigerator for up to 5 days.