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A White Bowl Filled with Roasted Italian Vegetables Including Zucchini, Bell Peppers, Mushrooms, and Red Onions, Garnished with Fresh Parsley

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
Cook Time 20 minutes
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.
    An Open Oven Door with The Oven Turned on And Preheating
  • 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.
    A Person Is Sprinkling Dried Herbs and Salt Over a Bowl of Chopped Cauliflower and Broccoli
  • Toss It All Together
    Use a spoon or your hands to toss everything until evenly coated. Spread into a single layer for even roasting.
    A Person Is Using a Spatula to Toss Red Onions and Bell Peppers in A Glass Mixing Bowl
  • 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.
    A Baking Sheet Lined with Foil Is Filled with Chopped Red Onions and Bell Peppers, Ready to Be Roasted in The Oven
  • 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