Italian Roasted Vegetables

8 Servings
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Italian Roasted Vegetables are tossed in balsamic vinegar, garlic, and Italian herbs, and roasted to crisp-tender perfection on a sheet pan.

This is the perfect tasty Side Dish to go along with your favorite Italian dinners. Serve these roasted veggies on the side of Pasta Dishes like Creamy Chicken Alfredo or Parma Rosa for delicious and quick dinners. 

Italian Roasted Vegetables on serving plate

This Oven Roasted Vegetable recipe is the perfect way to make veggies crispy and flavorful without a lot of work. Simply toss the mix of garden vegetables with oil and seasonings. Then lay them on baking sheets to roast in the oven. It only takes 30 minutes to roast vegetables. Then you’ll have the perfect delicious side dish for busy weeknights

There’s already an original Roasted Vegetable Recipe on the blog. The difference with this one is that it’s perfect to serve with Italian cooking. To get the Italian flavors, the colorful veggies are tossed with balsamic vinegar, oregano, basil, garlic, and parsley. The combination of veggies and Italian seasonings makes for the perfect blend of flavors. While the garlic and herbs add a bolder taste, they also don’t overpower the natural flavor of the vegetables. 

Italian Roasted Vegetables collage

More Vegetable Recipes

Italian Roasted Vegetables are also great because They’re a light side dish. A lot of pasta and other Italian dishes are carb-heavy and filling. Therefore the simple, and light ingredients in this vegetarian side make the perfect pairing with the heavy recipes you enjoy.

Frequently Asked Questions About Italian Roasted Vegetables

Why is it important to roast the vegetables in a single layer?

Roasting vegetables gives them an amazing tender-crisp texture, browns them, and caramelizes them a little bit. However if you have too many vegetables crowded together they can’t get that nice roasted finish. They will steam more than they will roast, and will end up mushy. The single layer of veggies get the beautiful texture you want.

Why are the vegetables cut into 1-inch chunks?

You’ll notice in the recipe that the chopped vegetables are all to be prepared in 1-inch chunks. This is important because you want all of the vegetables to cook evenly. It would not be a very pleasing bite to have smaller vegetables overcooked next to larger vegetables that are undercooked.

Key Ingredients

  • Vegetables: To stick with the Italian theme, this recipe uses vegetables that you’ll often find in Italian cuisine. Zucchini, yellow squash, red onion, and bell pepper are quite common in Italian cooking. Then the added carrots and broccoli round out the flavors nicely.  
  • Balsamic Vinegar: You might be familiar with this ingredient in your favorite salad dressings. Coating the vegetables in balsamic vinegar adds a combination of tangy and sweet tastes. It’s an important ingredient that adds a lot of flavor dynamic to the Italian Roasted Vegetables. After baking in the olive oil and vinegar dressing, the vegetables are tender-crisp and absolutely bursting with flavor. 
  • Italian Seasoning:  Most of the herbs in this recipe are ingredients you would find in any Italian seasoning blend. Simply toss oregano, basil, garlic, and parsley over the veggies. Once they’re coated, the herbs give the recipe a lot of fresh flavors and a classic Italian flair. 
Italian Roasted Vegetables collage

How to Make Italian Roasted Vegetables

  • Prep Time: Start by preheating the oven to 400 degrees. Then cut the zucchini, squash, carrots, pepper, and onion into bite-size pieces, and the broccoli into florets. If you want to make cleaning the dishes easier, you can line the baking sheets with foil or parchment paper. However, this step is not necessary. 
  • Veggie Mix: Add the prepared vegetables to a large bowl. Then top them with olive oil, balsamic vinegar, salt, pepper, and Italian seasoning. Toss the ingredients until it’s all well-coated.
  • Roasting Time: Lay the vegetables on your baking sheet in a single layer. If you need two sheets to make it fit in one layer, that’s fine. Roast the vegetables for 20 minutes. Then open the oven, stir, and continue roasting for another 10. Once they’re fork-tender, take the dish from the oven. Then garnish with parsley, extra oil, and vinegar before serving.
Italian Roasted Vegetables on baking pan

Variations on Italian Roasted Vegetables

  • Vegetables: For some variations, add different kinds of vegetables to the mix. You could use sweet onions, yellow summer squash, cherry tomatoes, sweet potatoes, mushrooms, or sweet peppers. Slice and toss them in along with the other vegetables. Then lay them all out on the baking sheet to bake. 
  • Seasonings: You can also add your favorite spices and fresh herbs to the dish. Fresh basil, rosemary, fresh fennel seeds, oregano, hot pepper flakes, and paprika would all taste amazing. If you have a favorite seasoning blend
Italian Roasted Vegetables on serving plate

Serving Ideas

  • Bowls: Instead of serving these Italian Roasted Vegetables as a side dish, serve them as a topping in a delicious rice bowl or quinoa bowl. You can even go full veggie and use riced cauliflower as the base to a tasty bowl. Leave this as a Vegan dish, or add in some chopped chicken for a healthy, flavorful meal.
  • Wraps: These veggies would be fantastic inside a warm wrap. Veggie wraps make a delicious lunch, and are easy to eat on the go. Add in your favorite sauce for more flavor variation, some slaw, or some cold, crispy, chopped lettuce for crunch.
  • Carb Substitute: There are so many low-carb, or carb-free substitutes out there that can replace pasta and bread. Cauliflower rice, quinoa, zucchini noodles, and eggplant are all great options. However, why not try a classic pan of Roasted Italian Vegetables? They would make a great base for your favorite meat sauce, or any grilled, or roasted meat.

More Italian Recipes

How to Store

  • Serve: You don’t want to leave Italian Roasted Vegetables at room temperature for more than 2 hours. 
  • Store: Once the leftovers have cooled down, you can put them in an airtight container or cover them in aluminum foil. Then you can store them for 3-4 days in the fridge. 
  • Freeze: For more long-term storage, put them in the freezer, and keep them for up to 6 months. 

Pin this recipe now to remember it later

Pin Recipe

Italian Roasted Vegetables

Italian Roasted Vegetables are tossed in balsamic vinegar, garlic, and Italian herbs, and roasted to crisp-tender perfection on a sheet pan.
Yield 8 Servings
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side
Cuisine Italian
Author Sabrina Snyder


  • 1 zucchini , cut into 1-inch half circles
  • 1 yellow squash , cut into 1-inch half circles
  • 2 carrots , cut into 1/2-inch thick coins
  • 1 red bell pepper , cut into 1-inch chunks
  • 1/2 red onion , cut into 1-inch chunks
  • 1 pound broccoli , trimmed and cut into bite-sized pieces
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 6 cloves garlic , minced
  • fresh parsley , optional


  • Preheat oven to 400 degrees.
  • Add the zucchini, squash, carrots, bell pepper, red onion, broccoli, olive oil, balsamic vinegar, salt, pepper, oregano, basil, and garlic to the bowl, mixing well.
  • Place the vegetables on a large sheet pan in a single layer. If your sheet pan is too small, use two.
  • Cook for 20 minutes. Then, stir and cook for up to an additional 10 minutes until vegetables are fork-tender.
  • Remove from the oven. Garnish with fresh parsley and a drizzle of extra olive oil and vinegar if desired.


Calories: 108kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 616mg | Potassium: 421mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3472IU | Vitamin C: 80mg | Calcium: 55mg | Iron: 1mg
Keyword: Italian Roasted Vegetables
Italian Roasted Vegetables collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Have you checked the FAQ section above to see if your question has already been answered? View previous questions.

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.