Italian Roasted Vegetables

Italian Roasted Vegetables Recipe

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Vicki Butts (lazyme)


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.

Serve hot or at room temp. with fresh Italian bread.


☆☆☆☆☆ 0 votes

20 Min
45 Min


  • 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 bunch
    green onions, trimmed
  • 2
    japanese eggplant, sliced
  • 24
    whole asparagus spears, trimmed
  • 1 lb
    baby new potatoes, thinly sliced
  • 8 oz
    mushrooms, whole or halved
  • 1 bunch
    fresh rosemary, chopped
  • 12 clove
    garlic, chopped
  • 1/4 c
    extra virgin olive oil
  • ·
    salt and pepper, to taste

How to Make Italian Roasted Vegetables


  1. Preheat oven to 500.
  2. Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat.
  3. Roast for about 45 minutes, or until crisp tender.

Printable Recipe Card

About Italian Roasted Vegetables

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Italian

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