Oven Roasted Italian Vegetables Recipes

ROASTED ITALIAN VEGETABLES

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.

OVEN-ROASTED ITALIAN VEGETABLES

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.

ITALIAN ROASTED VEGETABLES

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.

ITALIAN OVEN ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Place the mushrooms, veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil (about 1/4 cup olive oil or so). Add the dried oregano, thyme, salt and pepper. Toss to combine.
• Take the potatoes only and spread them on a lightly-oiled baking pan. Roast in the heated oven for 10 minutes. Remove from the heat, and then add the mushrooms and remaining vegetables. Return to the oven to roast for another 20 minutes or until the veggies are fork-tender (some charring is good!)
• Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional).

OVEN ROASTED VEGETABLES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
• Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
• Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.

ITALIAN ROASTED VEGETABLES

Steps:

• In a large bowl, combine all ingredients. Transfer to an ungreased 15x10x1-in. baking pan., Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring once.

OVEN-ROASTED VEGETABLES

Steps:

• Move oven rack to position slightly above middle of oven. Heat oven to 500°F. Generously spray 13x9-inch pan with cooking spray.
• Place baking potatoes, sweet potato and onions in pan. In small bowl, mix dressing and red pepper until blended; pour over vegetables.
• Cover with foil. Roast 20 minutes. Stir in bell pepper. Cover and roast 5 minutes; stir vegetables. Roast uncovered 10 minutes longer or until tender.

OVEN ROASTED VEGETABLES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Cover a baking sheet with foil and spray with nonstick cooking spray.
• Spread potatoes, carrots, onion, zucchini and asparagus in an even layer on prepared baking sheet.
• Drizzle olive oil on top of vegetables and toss with hands to coat.
• Sprinkle dressing mix and toss to coat; spread vegetables in an even layer.
• Cook for 55-60 minutes, or until vegetables are tender.

BEST ITALIAN ROASTED VEGETABLES

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.

SHEET TRAY ITALIAN ROASTED VEGETABLES

Steps:

• Preheat oven to 425.
• Cut potatoes in half lengthwise, then cut each half lengthwise into 1-inch-wide wedges. Cut carrots diagonally into 2-inch lengths. Cut summer squash and zucchini into 2-inch pieces.
• Place vegetables in large bowl; toss with oil.
• Press garlic over vegetables using garlic press.
• Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly.
• Spread vegetable in a single layer in oven pan.
• Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.