Roasted Veggies Italian Seasoning (Printable)

Seasonal vegetables oven-roasted with Italian herbs for a healthy, aromatic side dish.

# What You Need:

→ Vegetables

01 - 1 medium zucchini, sliced into half-moons
02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 yellow bell pepper, cut into 1-inch pieces
04 - 1 medium red onion, cut into wedges
05 - 1 medium carrot, sliced
06 - 7 oz cherry tomatoes, halved

→ Seasoning & Oil

07 - 3 tbsp extra-virgin olive oil
08 - 2 tsp Italian seasoning
09 - 1 tsp sea salt
10 - 1/2 tsp freshly ground black pepper
11 - 2 cloves garlic, minced

→ Optional Garnish

12 - 2 tbsp fresh basil leaves, chopped
13 - 1 tbsp freshly grated Parmesan cheese (omit for vegan)

# How To Cook:

01 - Set the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
02 - Place all chopped vegetables into a large mixing bowl.
03 - Add olive oil, Italian seasoning, sea salt, black pepper, and minced garlic; toss thoroughly to coat evenly.
04 - Spread the vegetables evenly in a single layer on the prepared baking sheet.
05 - Roast for 25 to 30 minutes, stirring once halfway through, until tender and golden at the edges.
06 - Remove from the oven, transfer to a serving platter, and garnish with basil and Parmesan if desired. Serve immediately.

# Expert Tips:

01 -
  • The edges get crispy while the centers stay tender, giving you texture in every bite.
  • It's genuinely foolproof and adapts to whatever vegetables are sitting in your fridge.
02 -
  • Don't crowd the pan—vegetables need space to roast, not steam, or you'll end up with soggy edges instead of crispy ones.
  • Stir halfway through, even if it feels unnecessary; it makes the difference between good and perfect.
03 -
  • Pat your vegetables dry with a kitchen towel before tossing with oil—extra moisture means steam instead of a golden crust.
  • If your oven runs cool, bump the temperature up 15 degrees and keep a close eye on the timing.

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