Roasted Italian vegetables are a delicious and rustic dish. This easy-to-make medley is packed with flavor! It’s made by tossing a variety of vegetables in Italian herbs, garlic, and seasonings, then roasting them. They become tender and caramelized. These Italian vegetables are versatile. It can be served as a side dish, pasta topping, or pizza topping, and can be customized with your favorite vegetables.

Italian Roasted Vegetables on a black plate

How to serve Roasted Italian Vegetables

  • As a side dish: Roasted Italian vegetables make a delicious side dish for any meal. Serve them alongside grilled tofu, vegan roast or vegan meatloaf, or other protein sources.
  • In pasta dishes: Toss the roasted vegetables with cooked pasta, such as penne or spaghetti, for a hearty and flavorful pasta dish. Mix in a little olive oil, garlic, and herbs for a simple yet delicious pasta dish. Add some vegan Parmesan cheese or fresh herbs for extra flavor.
  • On top of pizza: Use the roasted Italian vegetables as a topping for homemade or store-bought pizza. Simply spread them over the pizza crust, along with some tomato sauce and vegan cheese, and bake until crispy.
  • In salads: Add the roasted vegetables to a mixed green salad or a pasta salad. It adds a burst of flavor and color. They can also be used in grain-based salads, such as quinoa or couscous salads.
  • As a topping for bruschetta or crostini: Spoon the roasted vegetables onto toasted baguette slices or crackers. Then add some vegan cheese, for a scrumptious and easy appetizer.
  • In sandwiches, burgers or wraps: Stuff the roasted vegetables into wraps. Add some hummus, avocado, or other condiments for extra flavor. Or add them to burgers or sandwiches for a tasty layer of flavor.
  • In a vegetable medley: Combine the roasted Italian vegetables with other roasted or grilled vegetables, such as bell peppers, zucchini, and mushrooms, for a flavorful and colorful vegetable medley.
  • As a topping for grain-based bowls or Buddha bowls: Use the roasted vegetables as a topping for grain-based bowls or Buddha bowls, along with other ingredients like cooked grains, beans, leafy greens, and a tasty dressing or sauce.
  • In a vegetable lasagna: Layer the roasted vegetables in a vegan lasagna, along with marinara sauce, vegan cheese, and lasagna noodles, for a delicious and hearty plant-based lasagna.
  • In a grain-based stuffing: Mix the roasted vegetables with cooked grains like quinoa, rice, or couscous, along with herbs, spices, and other flavorings, to create a delicious and hearty grain-based stuffing.

Storage tips

  • Storage: Roasted Italian vegetables can be stored in an airtight container in the refrigerator for up to 3-4 days. To maintain their freshness and flavor, allow them to cool completely before transferring them to a container. Reheat in the oven or on the stovetop before serving, if desired.
  • Freezing: While roasted Italian vegetables are best enjoyed fresh, you can freeze them for later use. To freeze, allow the roasted vegetables to cool completely, then transfer them to a freezer-safe container or freezer bag. Label with the date and store in the freezer for up to 2-3 months. To thaw, transfer the container or bag to the refrigerator and allow the vegetables to thaw slowly overnight. Reheat in the oven or on the stovetop before serving, if desired.

Roasted Italian Vegetables

Roasted Italian vegetables are a delicious and rustic dish. This easy-to-make medley is packed with flavor! It's made by tossing a variety of vegetables in Italian herbs, garlic, and seasonings, then roasting them. They become tender and caramelized. These Italian vegetables are versatile. It can be served as a side dish, pasta topping, or pizza topping, and can be customized with your favorite vegetables.
Print Recipe
Italian Roasted Vegetables on a black plate, garnished with rosemary.

Ingredients

  • 2 zucchini (cut into 1 inch bite sized pieces)
  • 2 red, orange or yellow bell peppers (cut into 1 inch bite sized pieces)
  • 1 red onion (cut into 1 inch bite sized pieces)
  • 1 package of mushrooms (halved)
  • 2 – 4 garlic cloves (halved)
  • 10 cherry tomatoes, cut in half (optional)
  • 1 yellow squash cut into bite sized pieces(optional)
  • 1 handful of green beans or 10 – 12 asparagus cut into 1/2 inch pieces (optional)
  • 2 tablespoons Olive Oil
  • ½ teaspoon basil
  • ½ teaspoon oregano
  • ½ teaspoon thyme
  • ½ teaspoon rosemary
  • ½ teaspoon smoked paprika
  • 1 tablespoon coconut amino or balsamic vinegar

Instructions

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Wash and chop the assorted vegetables into bite-sized pieces, ensuring they are relatively evenly sized for even cooking.
  • In a large mixing bowl, toss the vegetables with olive oil, coconut amino or balsamic vinegar, basil, thyme, rosemary, smoked paprika, salt, and pepper. Adjust the amount of oil, vinegar, and seasonings to your preference.
  • Spread the seasoned vegetables in a single layer on the prepared baking sheet.
  • Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly browned, stirring occasionally to ensure even cooking.
  • Remove from the oven and let the roasted Italian vegetables cool for a few minutes before serving.
  • Serve as a side dish, add to salads, pasta, or use as a topping for pizzas.

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