Best Italian Roasted Vegetables Recipes

ROASTED ITALIAN VEGETABLES

Roasted Italian Vegetables image

This buttery medley of oven-baked vegetables is ideal with fish or most any meat. Zucchini and orange pepper make it colorful, but feel free to substitute yellow summer squash or red or green pepper.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 medium zucchini, cut into 1/4-inch slices
1-1/2 cups sliced baby portobello mushrooms
1 medium sweet orange pepper, julienned
1 tablespoon olive oil
1 tablespoon butter, melted
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large bowl, combine the zucchini, mushrooms and orange pepper. Add the remaining ingredients and toss to coat. , Arrange vegetables in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 450° for 15-20 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 68 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 316mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

BEST ITALIAN ROASTED VEGETABLES

Best Italian Roasted Vegetables image

Yield 6

Number Of Ingredients 10

Ingredients

6 red potatoes (diced)
2 carrots (sliced)
1 yellow summer squash (sliced)
1 zucchini (sliced)
1/2 cup fresh sliced mushrooms
1/4 cup olive oil
2 teaspoons minced garlic
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 425 degrees F.
Line a baking sheet with foil and spray with nonstick cooking spray; set aside.
Place potatoes, carrots, yellow squash, zucchini and mushrooms on prepared pan.
Drizzle with olive oil and toss gently.
Sprinkle minced garlic, Italian seasoning, salt, and pepper onto vegetables; toss gently.
Bake for 40 minutes, flipping halfway through.

Nutrition Facts : Servingsize 1 serving, Calories 614 kcal, Fat 57 g, SaturatedFat 8 g, Cholesterol 0 mg, Sodium 1218 mg, Carbohydrate 18 g, Sugar 12 g, Protein 11 mg

OVEN-ROASTED ITALIAN VEGETABLES

Oven-Roasted Italian Vegetables image

Tossing fresh veggies with Italian salad dressing and roasting them in the oven is a no-fuss way to add a side dish to any dinner.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 8

Number Of Ingredients 7

Ingredients

1 1/2 cups baby-cut carrots (8 oz)
1 1/2 cups fresh whole mushrooms (4 oz)
2 medium onions, cut into 1-inch wedges (2 cups)
1 large red bell pepper, cut into 1-inch pieces (2 cups)
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (1 cup)
3 small red potatoes, cut into fourths (1 cup)
1/2 cup Italian dressing

Steps:

Heat oven to 450°F. Generously spray 15x10x1-inch pan with cooking spray. In large bowl, toss vegetables with dressing. Spread vegetables in single layer in pan.
Bake uncovered 30 minutes, stirring occasionally, until crisp-tender.

Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 6 g, TransFat 0 g

ITALIAN ROASTED VEGETABLES

Italian Roasted Vegetables image

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.

Provided by lazyme

Categories Potato

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 yellow bell peppers, cut into chunks
2 red bell peppers, cut into chunks
2 green bell peppers, cut into chunks
3 zucchini, sliced lengthwise
2 bunches green onions, trimmed
2 Japanese eggplants, sliced
24 asparagus spears, trimmed
1 lb new potato, thinly sliced
8 ounces mushrooms, halved
1 bunch fresh rosemary, chopped
12 garlic cloves, chopped
1/4 cup extra virgin olive oil
salt and pepper, to taste

Steps:

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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