Nowadays I actually cook Italian-style food more than French heavy sauces. I make a good salad, some great roasted vegetables, grilled fish. I’m crazy about L.A. because at the farmers’ market you find all kinds of wild mushrooms.
For Christmas Eve this year, I volunteered to make dinner. I was celebrating with Ryan’s family and wanted to show my appreciation by making their favorite foods. Mashed potatoes, white cheddar mac & cheese and creamed corn were all made (and delicious if I say so myself).
In an effort to add at least one healthy thing to the menu, I decided to make a side of vegetables. Because I love different flavors & hate washing dishes, I decided to make Italian roasted vegetables that can be made using only one dish!
Unfortunately, I had so much food to bring over to his grandmothers that I left my vegetables at home and we didn’t get to eat them that night. Fortunately for me, I got to eat the best roasted vegetables I have ever had for the next 3 days & now I get to share them with you!
Making these Italian Roasted Vegetables is incredibly easy.
The great thing about this dish is that you can truly pick any vegetables you want. If you don’t like mushrooms, no problem, swap them out for potatoes. Don’t like cauliflower? Switch it with broccoli. The key to this dish is just making sure you roast the vegetables enough to make them soft without burning them!
First, preheat your oven to 450 degrees.
Once that is done begin to cut up all of your vegetables.
Slice your mushrooms in half, de-core and cut up your cauliflower, cut your zucchini into “coins” then half them again to make them smaller, largely dice your onion & finally cut your tomatoes in half.
When this is done, place them into your baking pan.
Next drizzle olive oil over top your vegetables. Make sure you are generous with your pour!
Now grab garlic powder, basil, oregano, thyme, salt and pepper. Combine it all into a small dish, or sprinkle each herb on individually over the vegetables.
Give everything a generous toss so that all vegetables are coated in herbs & oil.
Place your baking dish into your now heated oven, make sure you place it on the top rack so that it will roast properly.
Remove your now roasted vegetables from the oven. Allow to cool, serve & enjoy!
I ate theseItalian Roasted Vegetables a couple of different ways throughout the 3 days I made them:
- As a side to roasted chicken
- They were the base to a salad I had for lunch (It was the perfect winter salad!)
- I added them with spaghetti & made a vegetarian pasta
These vegetables are so versatile and you can add them to any part of your dish to make a delicious meal!
- 1 large zucchini
- 4 oz mushrooms
- 2 cup cauliflower
- 1/2 cup cherry tomatos
- 1/3 cup red onion
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1/2 tsp dried basil
- 1/4 tsp salt
- 1/4 tsp pepper
Preheat oven to 450 degrees.
Halve cherry tomatoes. Dice red onion into large pieces. Slice mushrooms. De-stem & cut cauliflower into large pieces. Cut zucchini into thin "coins" then halve them.
Place vegetables onto a non-stick baking sheet.
Drizzle olive oil over top vegetables.
Sprinkle on herbs, garlic powder, salt and pepper.
Using a large spoon, "toss" everything together until well coated.
Place baking sheet into oven (on the top rack).
Bake for 20 minutes, "tossing" vegetables halfway through.
Remove from oven, serve & enjoy!