Italian Roasted Vegetables
Bring vibrant, rustic Italian flavors to your table with this Italian Roasted Vegetables recipe, a medley of hearty eggplant, zucchini, red bell peppers, juicy cherry tomatoes, and aromatic garlic, all perfectly seasoned with olive oil, dried oregano, and basil. Roasted to tender, caramelized perfection with sprigs of fresh rosemary, these vegetables make an irresistible, healthy side dish or a flavorful topping for pasta, rice, or crusty bread. With just 20 minutes of prep time and a sprinkle of optional Parmesan for an extra savory kick, this easy, gluten-free, and vegetarian recipe is a delicious way to celebrate simple, wholesome ingredients. Perfect for weeknight dinners or as an elegant addition to your holiday spread, these oven-roasted vegetables are sure to impress!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Eggplant
- 2 large Red bell peppers
- 1.5 cups Cherry tomatoes
- 1 large Red onion
- 4 large Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 2 sprigs Fresh rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Rinse and dry all vegetables. Slice the zucchini and eggplant into half-inch thick rounds, then cut each round in half to create half-moons.
Cut the red bell peppers into 1-inch squares, and quarter the cherry tomatoes.
Peel the red onion and slice it into thick wedges. Smash the garlic cloves with the side of a knife to slightly crush them, but keep them whole.
In a large mixing bowl, combine the zucchini, eggplant, bell peppers, cherry tomatoes, red onion, and garlic cloves.
Drizzle the vegetables with olive oil, then sprinkle the dried oregano, dried basil, salt, and black pepper over them.
Toss the vegetables until they are evenly coated with oil and spices.
Spread the vegetables out in an even layer on the prepared baking sheet and place the rosemary sprigs on top.
Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
Remove the baking sheet from the oven and discard the rosemary sprigs. If desired, sprinkle the roasted vegetables with grated Parmesan cheese while they are still hot.
Serve warm as a side dish or as a topping for rice, pasta, or crusty bread.
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 3850 mg | 167% | |
| Total Carbohydrate | 122.8 g | 45% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 69.4 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 944 mg | 73% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 4849 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
