Italian Roasted Vegetables

Total Time
1hr 5mins
Prep
20 mins
Cook
45 mins

I love the taste of roasted vegetables. This recipe uses a bunch of different ones, and can easily be changed to add or subtract ones as you wish.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 500ºF.
  2. Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat.
  3. Roast for about 45 minutes, or until crisp tende.
Most Helpful

5 5

My favourite way to have vegetables! I used zucchini, bell pepper, eggplant and carrots because that's what I had on hand. Cook time was on the spot in my oven!<br/>Made for CQ 2014

5 5

Used all the veggies called for except for the potatoes as I was also making a pasta dish and did not want more carbs. Oven-roasting vegetables is one of my favourite ways of preparing them, and this was a fab combo of flavours. I did throw in a generous amount of dried oregano and basil to provide an herbal note.

5 5

This was amazing! I took it to a holiday party in an insulated pyrex portable and got tons of complements on it. I can't wait to have it fresh out of the oven. Definitely making it again. And, it is super easy!