Italian Roasted Vegetables

Italian Roasted Vegetables created by Debbwl

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.

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 500ºF.
  • Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat.
  • Roast for about 45 minutes, or until crisp tende.
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RECIPE MADE WITH LOVE BY

@lazyme
Contributor
@lazyme
Contributor
"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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  1. flavil.phillipsjr
    hi im new hwe
  2. sunshinegirl324
    can I use frozen veges and serve at room temp,
  3. lake.linda1
    Did you cover this dish while cooking?
  4. Mia in Germany
    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. evelynathens
    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.
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