Italian Roasted Vegetables
Easy and flavorful Italian grilled vegetables, packed with herbs and olive oil, perfect as a healthy side dish or for meal prep.
Servings: 4 people
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper to taste
- 12 ounces baby red potatoes halved
- 2 small zucchini ½-inch slices
- 1 large yellow bell pepper 1-inch squares
- 1 medium red onion 1-inch pieces
- 8 ounces baby bella mushrooms halved (or quartered if large)
- 2 stems vine tomatoes whole
- 3-4 garlic cloves sliced
- 2 sprigs fresh rosemary
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Lightly spray a large baking sheet with cooking spray; set aside.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, paprika, salt, and pepper. In a large mixing bowl, combine potatoes, zucchini, bell pepper, red onion, mushrooms, and garlic.
- Drizzle the oil mixture over the vegetables and toss to coat, then spread them in an even layer on the baking sheet. Gently toss the vine tomatoes in the remaining oil, then nestle them in the vegetables. Top with the rosemary sprigs.
- Roast for 30 to 35 minutes, or until tender and just beginning to char, being sure to stir halfway through the cooking time.
- Serve garnished with fresh parsley, if desired.
Notes
Storage: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
Do not freeze leftovers as these roasted vegetables retain moisture and will not freeze well.
Nutrition
Calories: 185kcal | Carbohydrates: 27g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 322mg | Potassium: 1058mg | Fiber: 4g | Sugar: 7g | Vitamin A: 474IU | Vitamin C: 83mg | Calcium: 68mg | Iron: 2mg