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    Home » Recipes » Side Dishes

    Italian Roasted Vegetables

    By Dannii · Published 11th February 2014 · Updated 24th May 2021 · 13 Comments · This post may contain affiliate links and generates income via ads · This site uses cookies · Post contains 1507 words. · About 8 minutes to read this article.

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    Jump to Recipe Print Recipe
    A baking tray full of Italian Roasted Vegetables with a text title overlay.

    These easy Italian Roasted Vegetables are bursting with fresh flavour from tomatoes, courgette (zucchini) and aubergine (eggplant), and then all brought together with the Italian flavours from the olive oil, basil, oregano, thyme and garlic. A really simple side dish to go with any Italian main.

    A roasting dish containing Italian Roasted Vegetables.

    These Italian Roasted Vegetables are one of our favourite side dished to make. Just a few of your favourite vegetables and then a really simple Italian dressing and then all roasted up to tender perfection in the oven. Serve them with grilled salmon or chicken for an easy and flavour packed meal.

    Jump to:
    • Why should you try it?
    • What you will need
    • Step by step
    • What vegetable can be used?
    • Italian marinade
    • What other seasoning can be used?
    • What to serve this with
    • FAQs
    • Extra tips
    • More vegetable recipes
    • Recipe
    • Feedback

    Why should you try it?

    • A really easy and simple side dish
    • Easy to adapt with whatever vegetables you have
    • Great for feeding a crowd and making a big batch
    • Freezes well
    • Less than 300 calories per portion

    What you will need

    • Courgette (zucchini) - Choose ones that are no longer than 8 inches and are free of nicks. A really fresh courgette will have very tiny hairs on the skin
    • Aubergine (eggplant) - Look for aubergines with smooth, shiny skin that are all the same colour and heavy for their size. To test for ripeness, lightly press a finger against the skin. If it leaves an imprint, the aubergine is ripe. Choose smaller aubergines, as they tend to be sweeter, less bitter, have thinner skin and less seeds.
    • Cherry tomatoes - You can use larger tomatoes and chop them up if you prefer, but we like the sweetness of cherry tomatoes.
    • Bell pepper - You can use any colour bell peppers, but we like red peppers as they are nice and sweet.
    • Mushrooms - You can use any mushrooms, but a mixture like chestnut and shiitake add a nice texture.
    • New potatoes - Small new potatoes are best, but you could chop up a larger potato if you prefer.
    • Oil - Try to use the best quality olive oil you can.
    • Oregano and basil

    Step by step

    One: Preheat your oven to 200°C/400°F/Gas 6. Cut the potatoes in half (or quarters, depending on their size) and place in a roasting tin.

    Baby potatoes, cut in half, in a roasting tin.

    Two: Chop all the vegetables into cubes of similar size and place them in the roasting tin in a single layer.

    Chopped vegetables in a roasting tin.

    Three: Make the dressing by combining the oil, lemon juice, garlic, oregano and salt and pepper.

    A small dish containing an oil and herb based dressing.

    Four: Drizzle the dressing over the vegetables and mix well. Make sure that the vegetables remain in a single layer. Roast in the oven for 45 minutes.

    Chopped vegetables in a roasting tin covered in a seasoned dressing.

    What vegetable can be used?

    The great thing about this recipe is that you can use almost any vegetable - it's a great fridge raid meal so there is now waste. We think this meal lends itself perfectly to root vegetables like carrots and potatoes along with some bell peppers, mushrooms, courgette, aubergine and tomatoes.

    But you could add cauliflower, broccoli, sweet potato or parsnips too. Leafy greens wouldn't work, but other than that the recipe is easy to adapt.

    Chunks of potatoes, bell pepper, courgette and aubergine covered in chopped herbs.

    Italian marinade

    This easy side dish is all about the delicious Italian marinade. A simple mixture of some Italian flavours that you probably already have in your cupboard, and you have yourself an easy and flavour packed marinade that just brings these vegetables to life.

    Some excellent quality olive oil and lemon juice is mixed with salt, pepper, garlic, oregano, thyme and basil and then poured over the vegetables and then mixed together before roasting. It doesn't get easier than that. This recipe is heavy on the garlic, like all recipes should be in our opinion, but feel free to use less.

    You could take the Italian flavours one step further and grate some parmesan (or a vegetarian hard cheese alternative) over them just before serving.

    What other seasoning can be used?

    If you fancy a change from an Italian seasoning, then why not try a Mexican or Cajun season blend to give these vegetables a bit of a kick. They would then go really well in tacos or burritos.

    What to serve this with

    This is such a versatile side dish that you can serve it with anything. Because it has so much flavour we like to keep it simple and serve it with grilled chicken or salmon, or a big green salad. But if you aren't including potatoes in this dish, then these vegetables go really well with plain spaghetti.

    Why not try them with our Honey and Lime Chicken, Caprese Chicken, Creamy Dill Salmon, Marinated Chicken Skewers, Chicken Kiev, or Lemon and Rosemary Salmon.

    Chunks of roasted vegetables in a white oven dish.

    FAQs

    How long to roast vegetables for?

    The time needed to roast vegetables really depends on what vegetables you are using. If you are just using soft vegetables like pepper, onion, courgette, tomatoes and aubergine then they will only need about 30 minutes.
    However, if you are using root vegetables like potato, carrot, parsnips or beetroot then they will take about 40-60 minutes. Which is why we roast the potatoes for 30 minutes before adding the rest of the ingredients. The bigger you chop your vegetables the longer they will take to cook. Speed up the cooking time by chopping your vegetables in to smaller pieces. 

    How to store roasted vegetables.

    Not only are these a really easy side dish to make, but they are ideal for batch cooking and then keeping in your fridge to add to meals throughout the week. You could even just keep all the vegetables chopped up in the fridge and then roast them fresh when you want them.
    These vegetables will keep fresh in the fridge for about 4 days. They can be eaten cold, however if you want to reheat them then you can put them back in the oven for 10 minutes or sauté them in a pan for a couple of minutes. Microwaving is also an option, but they tend to go a bit soggy.

    Extra tips

    • Try to use the best quality olive oil you can - you will really be able to taste the difference.
    • Take the Italian flavours one step further and grate some parmesan (or a vegetarian hard cheese alternative) over them just before serving.
    • Try to chop all your vegetables the same size so that they cook evenly.
    • Make sure the vegetables are mixed well with the marinade. You want to make sure that all the vegetables are evenly coated.
    • You can save some calories in this dish by using less oil, but we think they key to the delicious flavour is using a generous amount of oil.
    • Roasted vegetables are always best cooked on a high heat.
    • Speed up the cooking time by chopping your vegetables in to smaller pieces. 
    • Add a bit of freshness to the dish by sprinkling some chopped fresh parsley or basil on top before serving.

    More vegetable recipes

    • Stuffed Butternut Squash
    • Ratatouille
    • Courgette (Zucchini) Pizza Bites
    • Easy Sweetcorn Fritters

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    If you’ve tried these Italian Roasted Vegetables or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!
    Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

    DON’T FORGET TO RATE THE RECIPE ↓

    Recipe

    Italian Roasted Vegetables in a white baking dish.

    Italian Roasted Vegetables

    Easy Italian Roasted Vegetables are bursting with flavour from tomatoes, courgette (zucchini) and aubergine (eggplant).
    An illustration of a v-shaped plant in a pot.
    Vegan
    4.67 from 3 votes
    Pin Print
    Course: Side Dish
    Cuisine: Italian
    Prep Time: 5 minutes
    Cook Time: 45 minutes
    Total Time: 50 minutes
    Servings: 4 servings
    Calories: 284kcal
    Prevent your screen from going dark

    Ingredients

    • 1 courgette (zucchini)
    • 1 aubergine (eggplant)
    • 10 cherry tomatoes
    • 8 new potatoes
    • 1 bell pepper
    • 8 mushrooms
    • 4 tablespoon olive oil
    • 1 tablespoon dried oregano
    • 1 pinch sea salt and black pepper
    • 1 tablespoon dried basil
    • 6 garlic cloves
    • 0.5 lemon juice only

    Instructions

    • Preheat your oven to 200°C/400°F/Gas 6. Cut the potatoes in half (or quarters, depending on their size) and place in a roasting tin.
    • Chop all the vegetables into cubes of similar size and place them in the roasting tin in a single layer.
    • Make the dressing by combining the oil, lemon juice, garlic, oregano and salt and pepper.
    • Drizzle the dressing over the vegetables and mix well. Make sure that the vegetables remain in a single layer. Roast in the oven for 45 minutes.

    Notes

    • Try to use the best quality olive oil you can - you will really be able to taste the difference.
    • Take the Italian flavours one step further and grate some parmesan (or a vegetarian hard cheese alternative) over them just before serving.
    • Try to chop all your vegetables the same size so that they cook evenly.
    • Make sure the vegetables are mixed well with the marinade. You want to make sure that all the vegetables are evenly coated.
    • You can save some calories in this dish by using less oil, but we think they key to the delicious flavour is using a generous amount of oil.
    • Roasted vegetables are always best cooked on a high heat.
    • Make sure you use a large pan, so the vegetables aren't too crowded and close together. Make sure they are in a single layer as you want them to get nice and crispy. If you don't have a big enough pan, then use two.
    • Speed up the cooking time by chopping your vegetables in to smaller pieces. 
    • Add a bit of freshness to the dish by sprinkling some chopped fresh parsley or basil on top before serving.

    Nutritional Information

    Serving: 1portion | Calories: 284kcal | Carbohydrates: 42g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Sodium: 35mg | Potassium: 1364mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1285IU | Vitamin C: 91mg | Calcium: 91mg | Iron: 4mg
    Have you tried this recipe?Mention @hungryhealthyhappy on Instagram and tag #hungryhealthyhappy!
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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    Reader Interactions

    Comments

    1. Tracy

      February 11, 2014 at 6:23 pm

      This looks great! Perfect for a dinner party when you want something that looks a bit nicer than a bowl of steamed vegetables.

      Reply
      • Michelle

        March 06, 2022 at 5:33 pm

        5 stars
        Hi Dannie
        We are looking forward to this tonight , all prepped and ready to go into oven, just not sure how much lemon juice to use as not stated in recipe?

        Reply
        • Dannii

          March 07, 2022 at 10:50 am

          Hello! Sorry - it's juice of half a lemon

          Reply
    2. Will

      February 11, 2014 at 6:22 pm

      I would love a recipe for healthy onion rings. Thanks!

      Reply
    3. Fiona

      February 11, 2014 at 6:21 pm

      Is it asking too much to ask for a healthy cheesy potato side?

      Reply
    4. Laura

      February 11, 2014 at 6:21 pm

      Love your recipes! I am following you on Pinterest now.

      Reply
    5. Emily

      February 11, 2014 at 6:20 pm

      Would a squeeze of lemon work well on this?

      Reply
    6. Bonnie

      February 11, 2014 at 6:19 pm

      A recipe for a creamy potato dish would be great. My husband loves that kind of thing, but his doctor has told him that he needs to lose some weight, so he has had to cut it out. Would love to be able to find a way to still make it for him.

      Reply
    7. Maria

      February 11, 2014 at 6:18 pm

      Looks lovely xx

      Reply
    8. Kim

      February 11, 2014 at 6:17 pm

      I am going to make this tomorrow with some salmon and your hassleback potatoes (I am obsessed with them).

      Reply
    9. Ruth

      February 11, 2014 at 6:15 pm

      Any kind of side dishes would be great. I am stuck in a rut of baked potatoes and salad with lemon juice at the moment. I could definitely use some inspiration in that department.

      Reply
    10. Amanda

      February 11, 2014 at 6:12 pm

      I would love a recipe for healthy cauliflower cheese if you have it?

      Reply
    11. Gemma

      February 11, 2014 at 6:11 pm

      This looks amazing. Thanks Dannii :)

      Reply

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    Welcome! My name is Dannii. Here you will find easy family recipes with a healthy twist, along with travel, home and family life and general happiness.
    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food and lifestyle blogs, with two successful recipe books published.

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