Rated 5 out of 5 based on 7 customer ratings
(8 customer reviews)

Italian Roasted Vegetables

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Rated 5 out of 5 based on 7 customer ratings
(7 customer reviews)
$32.50 Cooking Fee
Serving Size: 5 ounces
Diets: Dairy Free, Diabetes Friendly, Egg Free, Gluten Free, Lower Carb, Reduced Fat, Vegan, Vegetarian
Recipe adapted from:
Syd Bailey
These vegetables are roasted in a hot oven for lots of extra flavor! Note: This recipe requires 2 sheet pans for 6 or more servings.
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7 reviews for Italian Roasted Vegetables

  1. Nicole Quinn
    Rated 5 out of 5 based on 7 customer ratings

    Nicole Quinn (verified owner) –

    Excellent

  2. Ofir Schlam
    Rated 5 out of 5 based on 7 customer ratings

    Ofir Schlam (verified owner) –

  3. Ofir Schlam
    Rated 5 out of 5 based on 7 customer ratings

    Ofir Schlam (verified owner) –

  4. Kwiri Yang
    Rated 5 out of 5 based on 7 customer ratings

    Kwiri Yang (verified owner) –

  5. Kwiri Yang
    Rated 5 out of 5 based on 7 customer ratings

    Kwiri Yang (verified owner) –

  6. Jill Brooks-Garnett
    Rated 5 out of 5 based on 7 customer ratings

    Jill Brooks-Garnett (verified owner) –

  7. Jill Brooks-Garnett
    Rated 5 out of 5 based on 7 customer ratings

    Jill Brooks-Garnett (verified owner) –

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Cook Tools and Details

Print Recipe

Ingredients Scale

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

Instructions

  • 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 Prep20
Hands-On Cook0
Hands-Off Cook10
Passive0
Total Time30 minutes
Recipe Serving Size10

Ingredients

Ingredients

Vegetables

  • 1 head cauliflower medium, cut into florets
  • 1 1/2 cup cremini mushroom halved
  • 1 fennel large, julienned
  • 2 red bell pepper large, thickly sliced
  • 2 zucchini large, cut into sticks
  • 5 Roma tomato medium
  • 1 red onion large, sliced into wedges

Marinade

  • 6 tablespoon extra virgin olive oil
  • 2 tablespoon red wine vinegar
  • 1 tablespoon honey sub maple syrup for vegan
  • 3 clove garlic sliced thinly
  • 2 tablespoon fresh rosemary chopped
  • 1/4 cup Italian parsley chopped
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon crushed red pepper

Optional

  • 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

Nutrition

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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