Roasted Vegetables with Tomatoes

Italian Roasted Vegetables: Root vegetables are roasted with olive oil and garlic and topped with tomato sauce and vine-ripened tomatoes. A hearty side dish or perfect meatless meal.

Are you looking for a side dish that is easy and unbelievably delicious?

I feel like for me, coming up with main dishes is easy, but sometimes, the sides get overlooked. My family loves simplicity when it comes to vegetables. They are would prefer steamed veggies and plain roasted potatoes any day of the week.

But this dish, wow!!

Roasted Italian Vegetables is one of the easiest and tastiest meals out there.

It is company worthy! It is pot-luck worthy! It is take to your neighbor who just had a baby worthy! It also makes a wonderful vegetarian main dish or great lunch option.

A combination of root vegetables roasted with olive oil, garlic, salt and pepper. Topped with, homemade marinara sauce,  fresh sliced tomatoes and finished with some sharp Parmesan cheese, if you are not vegan. A little bit of heaven…..

Print

Roasted Vegetables with Tomatoes

Vegetables are roasted to perfection and then topped with fresh tomatoes for a hearty side dish or light main course. 

Course Side Dish

Cuisine Italian

Keyword Baked Vegetables with Tomatoes, Vegetable Casserole

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 55 minutes

Servings 6

Calories 200 kcal

Author A Mind Full Mom

Ingredients

• 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

Instructions

1. Toss carrots, potatoes, onions, and zucchini together with oil, garlic and salt and Pepper. Place in 2 quart casserole dish. Top with tomato sauce and then sliced tomatoes. Roast for 45 minutes at 425. Remove from oven and grate fresh Parmesan cheese (if using) over the tomatoes and return to the oven for 5-10 minutes until cheese is melted.

Nutrition Facts

Roasted Vegetables with Tomatoes

Amount Per Serving

Calories 200 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 1g 5%

Cholesterol 2mg 1%

Sodium 719mg 30%

Potassium 760mg 22%

Total Carbohydrates 28g 9%

Dietary Fiber 4g 16%

Sugars 6g

Protein 4g 8%

Vitamin A 230.4%

Vitamin C 19.2%

Calcium 9.2%

Iron 8.8%

* Percent Daily Values are based on a 2000 calorie diet.

Modifications:

Remember to always use what you have and what your family loves.

• Leave out the garlic if you don’t like (crazy person!!!)
• Use any root vegetable you have or like–just be sure to cut into 1 inch cubes. Or add in some zucchini if you desire.
• If you don’t have fresh tomatoes, just use the tomato sauce.
• To keep this Paleo, omit russet potatoes and replace with additional carrots or sweet potatoes.

These Roasted Vegetables will pair perfectly with:

Pizza Loaf

Chicken Parmesan Burgers

Chicken Marsala