Italian Roasted Vegetables (Printable)

Colorful medley of zucchini, peppers, eggplant, and tomatoes roasted with garlic and herbs for a healthy, flavorful side.

# What You’ll Need:

→ Vegetables

01 - 1 medium zucchini, sliced into ½-inch rounds
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 eggplant, cut into 1-inch cubes
06 - 7 oz cherry tomatoes, halved

→ Seasoning

07 - 3 tbsp extra-virgin olive oil
08 - 3 garlic cloves, minced
09 - 1½ tsp dried Italian herbs (oregano, basil, thyme)
10 - ½ tsp sea salt
11 - ¼ tsp freshly ground black pepper

→ Garnish (optional)

12 - 2 tbsp chopped fresh parsley
13 - 1 tbsp balsamic glaze

# How-to Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine zucchini, bell peppers, onion, eggplant, and cherry tomatoes.
03 - Drizzle with olive oil. Add minced garlic, Italian herbs, salt, and pepper. Toss until vegetables are evenly coated.
04 - Spread vegetables in a single layer on the prepared baking sheet.
05 - Roast for 30–35 minutes, stirring once halfway through, until vegetables are golden brown and tender.
06 - Remove from oven. If desired, drizzle with balsamic glaze and sprinkle with fresh parsley before serving.

# Expert Advice:

01 -
  • The roasting process transforms ordinary vegetables into something sweet and concentrated, almost like candy from the oven
  • You can prep everything in advance and just pop them in when you're ready to cook
  • These vegetables reheat beautifully for meal prep lunches throughout the week
02 -
  • Crowding the baking sheet is the quickest way to steam your vegetables instead of roasting them, so use two pans if needed
  • The vegetables will continue cooking slightly after they come out of the oven, so pull them when they're just tender
  • Cherry tomatoes can burst and make a mess, so don't line your baking sheet too close to the oven heating element
03 -
  • Let the vegetables sit for 5 minutes after roasting to allow the flavors to settle and develop
  • If your vegetables aren't browning enough, turn on the broiler for the last 2 minutes, but watch them closely
  • Adding a splash of balsamic vinegar during the last 5 minutes of roasting creates an incredible glaze

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