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With caramelized potatoes, squash, peppers, and tomatoes, these Roasted Italian Vegetables are the ultimate veggie side dish!
Easy Italian Vegetables
Looking for an easy and flavorful vegetable side dish? These Italian Roasted Vegetables are just the thing!
Potatoes, onions, summer squash, peppers, and fresh tomatoes are heavily seasoned with Italian seasoning and garlic and then roasted until tender and caramelized.
They are insanely easy to make and extremely flavorful. Think roasted red potatoes on steroids.
Happy Cooking! xo Kristen
Recipe Highlights
Notes on Ingredients
One of the many things I love about this recipe for Italian 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 ingredient quantities and 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. Remove the partially roasted potatoes from the oven and add the seasoned peppers, squash, and tomatoes to the pan. Return to the oven to finish roasting.
- Finish with Cheese. Once the vegetables are tender and slightly caramelized, remove from the oven and if desired, I strongly encourage adding freshly grated parmesan cheese. Afterall, parmesan makes every Italian dish better. 😉
Serving Suggestions
- As a Side Dish: Italian Vegetables pair well with so many entrees. A few of my favorite entrees to serve with these veggies are chicken marsala, Instant Pot Italian beef, chicken piccata, lemon baked cod, 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.
- Add to Salads, Quiche, or Frittatas: Top a salad with these roasted Italian veggies or use as the filling for a quiche or frittata.
More Roasted Vegetable Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Roasted Italian Vegetables
With potatoes, squash, peppers, and tomatoes, these Roasted Italian Vegetables are the ultimate veggie side dish.
Video
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℉ (220℃). 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,
Equipment
Notes
Potatoes: Feel free to use any variety of potatoes, just ensure they are cut into 1-inch chunks.
Vegetables: 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.
Tomatoes: Instead of adding cherry/grape tomatoes to the mix, you can top the vegetables after roasting with marinara sauce and bake another 5-10 minutes. It adds a nice sauce to the veggies. Or serve it on the side.
Storage: Leftover vegetables can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 172kcalCarbohydrates: 24gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 600mgPotassium: 867mgFiber: 5gSugar: 9gVitamin A: 2588IUVitamin C: 104mgCalcium: 54mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is perfect for a summer gathering that I have coming up! Love it!
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.
I am so glad you enjoyed Krista! It does make a delicious vegan option without the Parmesan.
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.
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 😉
Love how versatile this recipe is!
Thank you!! We just had it for a meatless meal last week!
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!
You bet. Enjoy!
This recipe looks delicious! I just started eating vegan, and as long as I use vegan cheese, I can totally eat this! Thanks!
Amy,
This is totally delicious without any cheese. I would leave the vegan cheese off for this recipe. I hope you enjoy.
I have a feeling that crazy person comment may have been directed at me...;)
Ha!!! Sisters speak truth Ashley!!