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Bowl of Roasted Italian Vegetables (tomatoes, zucchini, onions, etc.)

Roasted Italian Vegetables

It's easy to see why Roasted Italian Vegetables are a delicious favorite! This rustic dish, is a simple-to-make medley that is packed with lots of flavor! These, tender and caramelized, Roasted Italian vegetables can be served over rice or quinoa, or use them as a side dish, pasta or pizza topping.
Tomatoes, bell peppers and zucchini are the top vegetables to grow for a summer garden. And there are plenty at farmers markets and in your local produce aisles during summer months. This dish really captures that garden-to-table deliciousness!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

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
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1/2 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.