One Pan Italian Roasted Vegetables Recipe (Easy & Healthy!)

Let me take you back to Christmas Eve—a night of warmth, celebration, and a lot of food. I had volunteered to cook dinner for my partner Ryan’s family and wanted to go all out. There were mashed potatoes, white cheddar mac & cheese, creamed corn…all the comforting classics.

But somewhere between prepping the butter and boiling pasta, I realized my menu lacked one crucial thing: vegetables.

I wanted to bring something light and healthy to balance out the rich dishes, but I didn’t want it to be boring.

So, I threw together something simple: One-Pan Italian Roasted Vegetables. I chopped, seasoned, and tossed them in the oven, and they turned out so vibrant and flavorful—I knew I’d made something special.

Unfortunately, in the whirlwind of packing food to take to Ryan’s grandmother’s house…I left them on the counter. But lucky me, I got to enjoy them over the next three days in all sorts of ways—tossed with pasta, on top of a salad, or just as a snack straight from the fridge.

Now, I’m excited to share this ridiculously easy and delicious recipe with you!

Cozy One-Pan Italian Roasted Vegetables

These Cozy One-Pan Italian Roasted Vegetables were born on a festive Christmas Eve when I needed a last-minute veggie dish to balance out a table full of rich comfort food.

The result? A vibrant medley of oven-roasted vegetables, perfectly seasoned with Italian herbs. It's easy, wholesome, and shockingly delicious—even straight from the fridge days later.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Side Dish

Cuisine Italian

Servings 4

Calories 115 kcal

Equipment

• Large non-stick baking sheet or roasting pan
• Parchment paper (optional, for easy cleanup)
• Sharp knife
• Cutting board
• Mixing spoon or clean hands for tossing
• Oven

Ingredients

  

• 1 large zucchini, sliced into half-moon coins
• 4 oz mushrooms, halved or quartered if large
• 2 cups cauliflower florets, chopped bite-sized
• ½ cup cherry tomatoes, halved
• ⅓ cup red onion, roughly chopped
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp garlic powder
• ½ tsp dried basil
• ¼ tsp salt
• ¼ tsp black pepper

Instructions

 

• Preheat the Oven

  Preheat your oven to 450°F (230°C). This high heat helps the veggies caramelize beautifully.
  
• Chop and Prep

  Zucchini: Slice into thin coins, then cut in half.

  Mushrooms: Clean with a damp towel, halve or quarter.

  Cauliflower: Remove leaves and core, chop florets.

  Cherry Tomatoes: Halve them.

  Red Onion: Roughly chop into chunks.

  Spread everything evenly onto a large baking sheet.
  
• Season

  Drizzle veggies with 2 tbsp olive oil. Sprinkle with oregano, thyme, garlic powder, basil, salt, and pepper.
  
• Toss It All Together

  Use a spoon or your hands to toss everything until evenly coated. Spread into a single layer for even roasting.
  
• Roast

  Place on the top rack and roast for 20 minutes. At the 10-minute mark, give the veggies a quick stir for even browning.
  
• Cool and Serve

  Check for crisp edges and tender centers. Let cool slightly—or enjoy straight off the tray.
  

Video

Notes

Cooking Tips

• Don’t overcrowd the pan—use two sheets if needed to avoid steaming.
• Switch it up! Swap in bell peppers, carrots, asparagus, or brussels sprouts depending on season or fridge contents.
• Add a finishing touch: A squeeze of lemon juice or a sprinkle of parmesan adds zing and richness.
• Meal prep friendly: These store great in the fridge for up to 4 days.

Keyword Gluten Free, Italian Recipes, Low Calorie, One-Pan Meals, Roasted Vegetables, Vegetarian

How I Enjoyed Them (a.k.a. Why You Should Make Extra)

Although they missed the Christmas Eve dinner table, these vegetables became the highlight of my next few meals:

The beauty of this dish is in its versatility—and how ridiculously delicious it is, even cold straight from the fridge. (Don’t judge.)

Final Thoughts

These Cozy One-Pan Italian Roasted Vegetables are the kind of dish you’ll want to keep in your weekly rotation. They’re quick, healthy, full of flavor, and require minimal cleanup—which, let’s be real, is a huge win on its own.

Whether you’re looking for a holiday side or just need to use up that lonely zucchini in your fridge, this is your answer.

Give it a try, and don’t be surprised if this becomes your favorite way to eat your veggies.

Leo Mcintyre

I’m Leo McIntyre, and my love for cooking was born in my grandmother’s kitchen, where I discovered the magic of traditional Southern recipes. Inspired by her passion and the flavors of my childhood, I started SouthernParm to share these treasured family dishes and keep the rich culinary traditions of the South alive for everyone to enjoy.