If you’re looking for a delicious and colorful side dish that’s perfect for any occasion, look no further than this Italian Oven Roasted Vegetables recipe. Bursting with flavor and nutrients, this dish is not only a feast for the eyes but also a delightful addition to any meal. Let’s dive into the preparation of these tasty veggies!
Italian Oven Roasted Vegetables
This recipe brings together a medley of seasonal vegetables, seasoned to perfection and roasted until they’re tender and caramelized. The vibrant colors and rich flavors will make your mealtime more enjoyable.
Ingredients
- 2 bell peppers (red and yellow), cut into strips
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine all the prepared vegetables: bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes.
- Add the minced garlic, olive oil, oregano, basil, salt, and pepper to the bowl. Toss everything together until the vegetables are well coated.
- Spread the vegetables out in a single layer on a baking sheet. Make sure they aren’t overcrowded to ensure even roasting.
- Roast in the oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through for even cooking.
- Once done, remove from the oven and let cool slightly. Garnish with fresh herbs if desired before serving.
These Italian Oven Roasted Vegetables are not just easy to make but also incredibly versatile. Feel free to use any seasonal vegetables you have on hand, and enjoy the delightful flavors that come with each bite. Perfect as a side dish or even as a main course when paired with grains or proteins. Enjoy your cooking!