Italian Roasted Veggies Recipe

Italian Roasted Veggies Recipe

How To Make Italian Roasted Veggies

This roasted veggies dish is given an Italian touch by using hearty herbs! Enjoy bites of potatoes, carrots, and zucchini all in one scrumptious plate.

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes



  • 4red potatoes,(medium to large), unpeeled, washed and diced
  • 16ozbaby carrots,(1 bag)
  • 1small zucchini,optional, thinly sliced
  • ½cuponion,finely chopped
  • 2tspgarlic,minced
  • 2tbspItalian seasoning
  • 1tbspfresh basil,chopped
  • ½tbspfresh oregano,chopped
  • ½tbspfresh parsley,chopped
  • 1tspsalt
  • freshly ground black pepper
  • 2tbspolive oil


  1. Preheat the oven to 375 degrees F. Add potatoes, carrots, zucchini, onion, and garlic to a large bowl.

  2. Drizzle with olive oil and top with Italian seasoning, basil, oregano, parsley, salt and pepper. Stir together until everything is evenly coated with oil.

  3. Spread out onto a large baking sheet that has been lined with foil and sprayed with cooking spray. For the vegetables to get a little crispy and caramelized, divide between two baking sheets.

  4. Bake for 35 minutes or until vegetables are tender.

  5. Serve warm, and enjoy!


  • Calories: 196.09kcal
  • Fat: 5.02g
  • Saturated Fat: 0.76g
  • Monounsaturated Fat: 3.31g
  • Polyunsaturated Fat: 0.67g
  • Carbohydrates: 35.68g
  • Fiber: 6.08g
  • Sugar: 6.81g
  • Protein: 4.23g
  • Sodium: 479.22mg
  • Calcium: 74.66mg
  • Potassium: 1021.57mg
  • Iron: 3.33mg
  • Vitamin A: 528.25µg
  • Vitamin C: 21.76mg
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