Italian Roasted Vegetables » Foodom

Italian Roasted Vegetables

$21.67 Cooking Fee
Recipe by:
Syd Bailey
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
  • Serving
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Cook Tools and Details

Print Recipe

Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • Line a baking sheet with parchment paper. Preheat oven to 500°F or set for broil.
  • Put olive oil, red wine vinegar, honey, garlic, fresh herbs, salt and chili flakes into large mixing bowl.
  • Cut the cauliflower into medium florets. Halve the mushrooms. Slice the pepper and zucchini into long strands. Julienne the fennel. Slice the onion. Add the vegetables to the large bowl with the marinade, mix.
  • Spread vegetables evenly on baking sheet
  • Bake in oven for 7 minutes and check for tenderness with fork. Add additional 3 minutes if necessary until vegetables are tender but still have a little firmness.

Cook Times

Active Prep10
Hands-Off Cook10
Total Time20 minutes
Recipe Serving Size10




  • 1 head cauliflower medium, cut into florets
  • 1 1/2 cup crimini mushrooms halved
  • 1 large fennel julienned
  • 2 large red bell pepper thickly sliced
  • 2 large zucchini cut into sticks
  • 5 medium roma tomatoes
  • 1 large red onion sliced into wedges


  • 6 Tbsp extra virgin olive oil
  • 2 tbs red wine vinegar
  • 1 Tbsp honey
  • 3 clove garlic sliced thinly
  • 2 tablespoon fresh rosemary fresh, chopped
  • 1/4 cup fresh parsley fresh chopped
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon red pepper flakes


  • 1/2 cup parmigiano reggiano finely shredded (leave out for vegan)

Cooking Tools Required

Baking sheet, Mixing bowls
Reheating/Serving Instructions

Reheat in high oven (425) for 5 minutes


Calories: 159kcal | Carbohydrates: 14g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 237mg | Potassium: 665mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1639IU | Vitamin C: 92mg | Calcium: 112mg | Iron: 1mg

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