Looking for an easy and flavorful vegetable side dish? Make these Italian Roasted Vegetables! Potatoes, squash, peppers, and tomatoes are seasoned to perfection, then roasted until perfectly caramelized. These easy oven-roasted vegetables are packed with flavor and a perfect side dish for endless meals.
Love roasted vegetables? Check out my recipes for Roasted Asparagus, Honey Roasted Brussels Sprouts, Parmesan Roasted Broccoli and Roasted Carrots.
Italian Roasted Vegetables is the Easy Side Dish You Need
When it comes to simple side dishes, I often find myself making roasted potatoes. From roasted red potatoes to roasted fingerling potatoes, my family loves roasted potatoes and I love how easy they are to make. When I can throw in additional vegetables to the potatoes, as I do in my recipe for roasted potatoes and carrots, even better!
This recipe for Italian Roasted Vegetables takes adding vegetables to roasted potatoes to the next level. Potatoes and onions are seasoned with oregano, garlic, and olive oil and roasted until tender. Then topped with a medley of summer squash, peppers, and fresh tomatoes, these Italian vegetables are insanely easy to make and extremely flavorful.
Let's Talk Ingredients
One of the many things I love about this recipe for roasted veggies, is that it can be made with endless combinations of vegetables and change up the spices based upon what you have and or are craving. Use this recipe as a starting point and let your produce drawer guide you.
- Potatoes: Any variety of potatoes work well. Yukon gold potatoes, russet potatoes, red potatoes, even sweet potatoes.
- Onions: Yellow, sweet, or red onions all work well.
- Other Vegetable Options: I love the combination of bell peppers, zucchini, squash, and tomatoes with the Italian seasonings and potatoes. However, cauliflower, eggplant, mushrooms, and/or broccoli are great ideas to add as well.
- Seasonings: For Italian veggies, obviously this recipe calls for Italian seasoning. I also recommend adding crushed red pepper flakes for a bit of spice, salt, and pepper. I also add both garlic powder and garlic cloves. The garlic powder adds mellow garlic undertones, while the garlic cloves become slightly sweet as they roast and add tremendous flavor to the roasted vegetables.
- Olive Oil: Extra-virgin olive oil has a high-smoking point and the best flavor for Italian roasted vegetables.
- Parmesan: Totally optional, but encouraged if you aren't dairy-free.
How to Make Roasted Italian Vegetables
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Start with the Potatoes & Onions
Because potatoes take longer to roast than the other vegetables, it is best to season the potatoes and onions and let them roast in the oven while you chop and season the remaining vegetables. This will ensure that the potatoes become tender and caramelize without the other vegetables burning.
Add More Vegetables
While the potatoes are in the oven, chop the peppers and squash and peel the garlic cloves. Season the veggies and then remove the baking dish from the oven and add the vegetables and tomatoes to the partially roasted potatoes and return the pan back to the oven.
Finish with Cheese
Once the vegetables are tender and slightly caramelized, remove from the oven. While these Italian-flavored vegetables are delicious as is, topping them with freshly grated parmesan cheese takes them over the top.
∗Serving Suggestions ∗
- As a Side Dish: These Italian Vegetables pair well with so many entrees. A few of my favorite pairings are Chicken Marsala, Instant Pot Italian Beef, Chicken Piccata, Lemon Baked Cod, Meatball Subs, and Chicken Florentine.
- As a Vegetarian Entree: Serve the roasted vegetables with a side of Italian bread and bread dipping oil or over Instant Pot quinoa for added protein.
More Delicious Vegetable Recipes
- Instant Pot Corn on the Cob
- Grilled Vegetable Kabobs
- Easy Glazed Carrots
- Air Fryer Zucchini Fries
- Stir-Fried Bok Choy
- Succotash
- The Best Ratatouille Recipe
- Corn and Tomato Salad
- Sauteed Summer Squash
If you enjoyed these simple roasted veggies, I would love for you to leave a review and comment below.
Italian Roasted Vegetables
Ingredients
- 3 tablespoons extra virgin olive oil divided
- 1-½ pounds baby new or red potatoes halved
- 2 teaspoons kosher salt divided
- 1 teaspoon Italian Seasoning divided
- ½ teaspoon crushed red pepper flakes divided
- 1 teaspoon garlic powder divided
- ½ teaspoon black pepper divided
- 2 large yellow or white onions cut into 1-inch pieces
- 2 small yellow squash cut into 1-inch pieces
- 2 small zucchini cut into 1-inch pieces
- 2 large bell peppers (any color) cut into 1-inch pieces
- 6 cloves garlic peeled
- 1 pint cherry/grape tomatoes
- ¼ cup freshly grated parmesan cheese optional
Instructions
- Preheat the oven to 425 degrees F. Lightly grease a 9x13 or 2-quart baking dish or large rimmed baking sheet with olive oil.
- In a large mixing bowl combine the potatoes and onions with 2 tablespoons of oil, 1 teaspoon salt, ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon pepper, and a pinch of red pepper flakes.
- Spread the seasoned potatoes and onions out in a single layer in the prepared pan and bake for 20 minutes, or until the potatoes are nearly fork-tender.
- While the potatoes are roasting, add the squash, zucchini, bell peppers, peeled garlic, and cherry tomatoes, to the same mixing bowl that you mixed the potatoes in. Add in the remaining tablespoon of olive oil, 1 teaspoon salt, ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon pepper, and a pinch of red pepper flakes. Toss to coat.
- Remove the potatoes from the oven, flip them, and then add the seasoned vegetables on top of the potatoes. Return the baking dish back to the oven. Roast for an additional 15-20 minutes, or until the vegetables are fully cooked and slightly caramelized.
- Serve warm with fresh Parmesan cheese if desired,
Sandy
Excellent stuff! Made for one of our two weekly meatless meals. Added the cheese at end and popped in oven for a few more minutes. Husband loved it. Maybe next time a little more red pepper flakes.
Kristen Chidsey
Thanks for sharing Sandy! I am so happy to hear you and your husband enjoyed 🙂
Sandy Lovato
My granddaughter just had a baby and is nursing. She's working had on getting back in shape while eating healthy. This dish was perfect, delicious and easy to prepare. Thank You
Lily
I was at the farmer's market this weekend and have been trying to figure out what to make with my fresh produce and this was perfect, I love how all the veggies shine in this casserole, it is the perfect meal for summer!
Kristen Chidsey
I love hearing you enjoyed this Lily!
Beth
This casserole was delicious and full of flavor! My husband and I enjoyed this casserole for dinner!
Jesse
This is perfect for a summer gathering that I have coming up! Love it!
Krista
This dish was absolute amazing. We had it for a main dish for dinner. We are vegan so no Parmesan and it was great! We used Newman’s Own organic marinara as that is our go-to.
Kristen Chidsey
I am so glad you enjoyed Krista! It does make a delicious vegan option without the Parmesan.
Elaine
This was delicious!! The marinara sauce gave it wonderful flavor. I did end up peeling the potatoes, since my family doesn't care for the peels. Also, if you let it sit a bit after it comes out of the oven, the vegetables soak up more of the marinara sauce and juice from the tomatoes and get even more flavor. Thank you for a wonderful, healthy recipe.
Kristen Chidsey
Oh I am so glad you enjoyed Elaine! I love that you adapted this to meat your family's preferences. And thanks for the tip 😉
Richa
Love how versatile this recipe is!
Kristen Chidsey
Thank you!! We just had it for a meatless meal last week!
Helen
I love roast veggies and often make them with salmon, but I've never tried topping with marinara sauce.
I love that you just pop the whole dish in the oven and let it do its magic.
Trying this very soon. Thank you!
Kristen Chidsey
You bet. Enjoy!
Amy Robinson
This recipe looks delicious! I just started eating vegan, and as long as I use vegan cheese, I can totally eat this! Thanks!
kchidsey
Amy,
This is totally delicious without any cheese. I would leave the vegan cheese off for this recipe. I hope you enjoy.
Ashley
I have a feeling that crazy person comment may have been directed at me...;)
kchidsey
Ha!!! Sisters speak truth Ashley!!