Roasted Vegetables Recipe

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Teresa Modified: August 20, 2021
Roasted Vegetables Recipe

How To Make Roasted Vegetables

Make dinner meals healthier with a side of these tender and crisp roasted vegetables, all tossed in a zesty lemon-Italian seasoning mix for a tastier dish.

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes



  • 2medium bell peppers,cored, chopped into 1-inch pieces
  • ½medium carrots,peeled, sliced into ¼-inch thick slices
  • 1small zucchini,end trimmed, sliced through the length, cut into ½-inch pieces
  • 1medium broccoli crown,cut into small florets
  • ½medium red onion,peeled, cut into 1-inch chunks
  • 2tbspolive oil
  • tspItalian seasoning
  • 3garlic cloves,minced
  • salt and freshly ground black pepper
  • 1cupgrape tomatoes,optional
  • 1tbsplemon juice,fresh


  1. Preheat the oven to 400 degrees F.

  2. Place the bell peppers, carrots, zucchini, broccoli, and red onion on a rimmed 18×13-inch baking sheet.

  3. Drizzle with olive oil, sprinkle with Italian seasoning, garlic, salt, and pepper, then toss to coat. Spread into an even layer on the baking sheet.

  4. Roast in the oven for 15 minutes. Remove and toss in tomatoes, return to oven, and roast for 10 minutes longer.

  5. Drizzle with lemon and serve warm. Enjoy!


  • Calories: 119.24kcal
  • Fat: 7.35g
  • Saturated Fat: 1.03g
  • Monounsaturated Fat: 4.96g
  • Polyunsaturated Fat: 0.86g
  • Carbohydrates: 12.37g
  • Fiber: 3.85g
  • Sugar: 6.10g
  • Protein: 2.87g
  • Sodium: 478.30mg
  • Calcium: 51.14mg
  • Potassium: 494.33mg
  • Iron: 1.42mg
  • Vitamin A: 190.99µg
  • Vitamin C: 124.76mg
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