Roasted Veggies Italian Seasoning (Printable)

Vibrant seasonal medley roasted with Italian herbs for a healthy, flavorful side dish.

# What You’ll 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 tablespoons extra-virgin olive oil
08 - 2 teaspoons Italian seasoning
09 - 1 teaspoon sea salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 2 cloves garlic, minced

→ Optional Garnish

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

# How To Make It:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - Place all chopped vegetables into a large mixing bowl.
03 - Drizzle olive oil over vegetables, add Italian seasoning, sea salt, black pepper, and minced garlic. Toss thoroughly to ensure even coating.
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 edges are golden-brown.
06 - Remove from oven, transfer to serving platter, and garnish with fresh basil and Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • The edges get impossibly crispy while the insides stay tender, creating this perfect textural contrast that feels almost luxurious for a side dish.
  • It requires minimal hands-on time and plays beautifully with whatever vegetables you happen to have on hand.
  • Vegan, gluten-free, and genuinely delicious, so it works for almost any table you're feeding.
02 -
  • Don't skip the single layer spread; crowding the pan creates steam instead of that gorgeous caramelization you're after.
  • That halfway stir is non-negotiable if you want even cooking and no vegetables that are soft on one side and raw on the other.
03 -
  • Cut your vegetables to roughly the same size so they finish cooking at the same time, not some burned and others raw.
  • Don't be afraid to let them get dark around the edges; that's where the flavor is, and it's what transforms simple roasted vegetables into something genuinely craveable.

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