Roasted Italian Vegetables

Roasted Italian-flavored potatoes and Vegetables dished up in blue and white bowl topped with parmesan cheese.

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4.87 from 15 votes

With potatoes, squash, peppers, and tomatoes, these Roasted Italian Vegetables are the ultimate veggie side dish.

Prep Time15

Cook Time40

Total Time55

Course: Side Dish

Cuisine: Italian

Servings:

Author: Kristen Chidsey

Equipment

Rimmed Baking Sheet

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,

Video

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