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    Hungry Healthy Happy » Recipes » Side Dishes

    Italian Roasted Vegetables

    Published: Feb 11, 2014 · Modified: Jun 8, 2022 · Written by Dannii Martin · This post may contain affiliate links · 13 Comments

    435 shares
    • 113
    Diet: Gluten Free / Vegan
    Jump to 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 roasted vegetables.

    These Italian Roasted Vegetables are one of our favourite side dishes 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.

    If you are looking for some more Italian inspired recipes, then why not try our Italian Chicken, Italian Chopped Salad or Italian Parmesan Roasted Potatoes?

    Jump to:
    • Why you will love it
    • Ingredients needed
    • How to make Italian Roasted Vegetables - Step by step
    • Variations
    • Italian marinade
    • What to serve with Italian Roasted Vegetables
    • Storage
    • FAQs
    • Extra tips
    • More vegetable recipes
    • Recipe
    • Feedback

    Why you will love it

    • A really easy and simple side dish - A side dish can really make or break a meal and this is simple, but delicious.
    • Easy to adapt with whatever vegetables you have - This is a great fridge raid recipe, as it is easy to adapt with whatever vegetables you have. Roasting them really brings them back to life.
    • Great for feeding a crowd and making a big batch - You can easily double or triple this recipe, and make it on a few different baking trays.
    • Freezes well - Any leftovers can be stored in the freezer.
    • Less than 300 calories per portion - This is a low in calories side dish, and nutrition too.

    Ingredients needed

    All the ingredients needed for this recipe with text overlay labels.
    • 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

    A full ingredients list with measurements is in the recipe card below.

    How to make Italian Roasted Vegetables - Step by step

    One: Preheat your oven to 200°C/180°C(fan)/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.

    Chopped vegetables in a roasting tin.

    Two: 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.

    Three: 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.

    Variations

    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 to serve with Italian Roasted Vegetables

    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.

    Storage

    Store: Put into air-tight containers and these vegetables will keep fresh in the fridge for 3-4 days.

    Freeze: Put in to freezer containers and store in the freezer for up to 2 months.

    Defrost: You can defrost these in the fridge overnight.

    Reheat: They are delicious 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.

    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. 

    What vegetables are considered Italian?

    Vegetables that are popular in Italy include: tomatoes, celery, squash, fennel, mushrooms and peppers.

    Why aren't my vegetables crispy?

    You need to make sure there is plenty of room on the baking tray for the vegetables to roast and get crispy. If they are too close together then they will steam rather than roast. Use two baking trays if needed.

    What other seasoning can you use?

    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.

    Are Italian Roasted Vegetables vegan?

    Yes, this is a vegan recipe.

    heart icon

    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.
    • Try not to turn the vegetables during cooking, as they will be crispier if they are just left.

    More vegetable recipes

    • Stuffed butternut squash on a baking tray with cherry tomatoes.
      Stuffed Butternut Squash
    • Vegetable ratatouille in a green bowl.
      Ratatouille
    • A disk of courgette covered with pizza toppings and basil leaves
      Zucchini Pizza Bites
    • Sweetcorn fritters on a plate with dip, tomatoes and salad.
      Easy Sweetcorn Fritters

    If you’ve tried these Italian Roasted Vegetables, then let us know how you got on in the comments below.
    Tag us in your creations on Instagram @hungryhealthyhappy - You can use the hashtag #hungryhealthyhappy too.

    Recipe

    Italian Roasted Vegetables in a white baking dish.

    Italian Roasted Vegetables

    By: Dannii Martin
    Easy Italian Roasted Vegetables are bursting with flavour from tomatoes, courgette (zucchini) and aubergine (eggplant).
    A circular logo saying GF.
    Gluten Free
    An illustration of a v-shaped plant in a pot.
    Vegan
    4.80 from 5 votes
    Pin Print Save recipe Recipe saved!
    Course: Side Dish
    Cuisine: Italian
    Prep: 5 minutes mins
    Cook: 45 minutes mins
    Total: 50 minutes mins
    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 peppers
    • 8 Mushrooms
    • 4 tablespoon Olive oil
    • 1 tablespoon Dried oregano
    • 1 pinch Sea salt and black pepper
    • 1 tablespoon Dried basil
    • 6 Garlic clove
    • 0.5 Lemon - juice only

    Instructions

    • Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
    • Cut 8 New potatoes in half (or quarters, depending on their size) and place in a roasting tin.
    • Chop 1 Courgette (zucchini), 1 Aubergine (eggplant), 1 Bell peppers, 8 Mushrooms and 10 Cherry tomatoes into cubes of similar size and place them in the roasting tin in a single layer.
    • Make the dressing by combining 4 tablespoon Olive oil, juice of 0.5 Lemon, 6 Garlic clove, 1 tablespoon Dried oregano, 1 tablespoon Dried basil and 1 pinch Sea salt and black 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.

    Recipe 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.
    • 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.
    • Try not to turn the vegetables during cooking, as they will be crispier if they are just left.

    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

    The 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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