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    Home » Sides » Roasted vegetables

    Roasted vegetables

    Published: Oct 16, 2020 · by Nico

    Jump to Recipe

    Roasted vegetables with Italian herbs are the perfect healthy and tasty side dish to pretty much any meal! And you can even eat them as an antipasto (starter). In your favourite sandwich. Or even in a delicious barley, rice or pasta salad. In this recipe we show you the Italian way of making roasted vegetables.

    roasted vegetables
    roasted vegetables
    On this page:
    • Ingredients & Substitutions
    • Tips
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storage
    • Recipe

    For other delicious vegan Italian appetizers or salads, check out our:

    • Pasta salad with lemon vinaigrette
    • Bruschetta with tomatoes
    • Braised artichokes
    • Panzanella salad (stale-bread Italian salad)
    • Vegan potato salad
    • Italian barley salad
    • Roasted bell peppers

    Ingredients & Substitutions

    • Potatoes: any potatoes work here. Use organic potatoes if you like them with the skin on.
    • Sweet potatoes: bright orange sweet potatoes are our favourite. They are delicious and full of healthy nutrients. You can replace them with pumpkin or butternut squash.
    • Zucchini (courgettes): make sure they are fresh, or else they'll taste bitter. You can replace them with fennel.
    • Eggplants (aubergines): like the zucchini, make sure they are fresh or else they'll taste bitter. You can replace them, or complement them, with some bell peppers.
    • Onions: we suggest sweet large onions, but any other onion will work too. You can replace them with leek.
    mixed vegetables to be roasted
    mixed vegetables to be roasted
    • Carrots: any colour or carrots is suitable for oven-roasting. You can replace carrots with celeriac, Jerusalem artichoke and parsnip.
    • Mushrooms: we used white champignon mushrooms, but you can use porcini, chanterelles, or any other mushroom variety.
    • Spices: fresh rosemary is a must for Italian roasted vegetables. It can be complemented or replaced by thyme and ready made Italian spice mix. Use fresh parsley and basil to season the veggies only after they are cooked.
    • Garlic and Olive Oil: both important for flavour building. You could replace the olive oil with any other vegetable oil, but you won't get the same Italian roasted vegetables flavour. You can also use some balsamic vinegar on top of the cooked onions and carrots.
    herbs, spices, and oil
    herbs, spices, and oil

    Tips

    Choose seasonal vegetables
    You can roast pretty much any vegetable in the oven. We recommend choosing vegetables that are local and in season for three reasons. 1) They are cheaper. 2) They are more environmentally friendly as they don't have to be shipped from the other side of the world. 3) They are tastier and more nutritious.

    Cut in similar sizes
    Cut vegetables in similar sizes so that they will cook all at the same time. Some vegetables (potatoes) take longer than others (aubergine and zucchini). Take this into account when putting them in the oven.

    Similar cooking times
    Only put vegetables with similar cooking times on the same tray. Potatoes and sweet potatoes can go together. Aubergines and zucchini can also go together.

    Mix with your hand
    When seasoning vegetables always use your hands to evenly distribute the seasoning.

    eggplant and zucchine
    eggplant and zucchine
    potatoes and sweet potatoes
    potatoes and sweet potatoes

    Frequently asked questions

    Skin on or off?

    We try to cook our vegetables with the skin on as the skin contains a lot of flavour and nutrients. You can always take the skin off after the veggies are cooked.

    Which vegetables do you cook and eat skin on?

    Cook and eat: potatoes, pumpkin, zucchini, aubergine, carrots, Jerusalem artichoke, asparagus, tomatoes, mushrooms, parsnip.
    Only cook: bell peppers, red beets, whole sweet potatoes, pumpkins and butternut squash with thicker skins.

    High or low temperature?

    If you like your veggies crispy on the outside and juicy on the inside we recommend cooking them at relatively high temperatures (between 200°C / 390°F to 230°C / 450°F).

    Oil or no oil?

    Oil gives a lot of flavor to the vegetables and it protects them from burning during cooking. However, oil also adds a lot of calories. For our daily meals, we cook our baked vegetables without any oil. We believe they still taste delicious and they are much healthier. On special occasions we add some olive oil.

    roasted vegetables
    roasted vegetables

    Variations

    You can use the same seasoning to cook all kinds of vegetables. Try adding in fennel, artichokes, asparagus, red beets, butternut squash, bell peppers, parsnip, other sorts of mushrooms, tomatoes, celeriac, red and black carrots, broccoli, and cauliflower.

    Serving suggestions

    Give your roasted veggies a flavor pop with a dressing or condiment, it's a great way to add creaminess to them:

    • Drizzle with vegan pesto of your choice, take your pick from 9 different vitamin-packed vegan pesto recipes
    • Dip the veggies in vegan mayo, either our classic vegan mayo or the variation with garlic. If you want a dip with lower fat, try our vegan tzatziki or guacamole instead.
    • Brush with mustard dressing for a glossy, zesty, and sweet finish
    • Serve with your favorite dinner, take a pick at our vegan pasta favorites, easy dinners, or best tofu recipes. These dinners are vibrant, healthy, and full of plant-based protein.
    • Or take your pick from your list of best vegan sauces. Most of these give bold flavor to roasted veggies.

    How do you prefer to eat roasted veggies? Let us know in the comments below, we'd love to hear!

    Storage

    Store your left-over Italian roasted vegetables in a container in the fridge for up to 2 days. Reheat the vegetables in the oven. Alternatively, cut them up in dice and use them for a pasta, rice or orzo salad.

    Recipe

    roasted vegetables

    Roasted vegetables with Italian herbs

    Author: Nico
    Roasted vegetables with Italian herbs are the perfect healthy and tasty side dish to pretty much any meal! And you can even eat them as an antipasto (starter). In your favourite sandwich. Or even in a delicious barley, rice or pasta salad. In this recipe we show you the Italian way of making roasted vegetables.
    Print Recipe Pin Recipe Share Recipe
    5 from 2 votes
    Prep Time 15 mins
    Cook Time 45 mins
    Course Side dish, Starter
    Cuisine Italian
    Servings 6 people
    Calories 196 kcal

    Ingredients
     
     

    • 2 zucchini
    • 3 carrots
    • 1 eggplant
    • 1 onion
    • 7 ounces mushrooms
    • 1 sweet potato
    • 4 potatoes
    • 5 tablespoon extra virgin olive oil
    • 4 cloves garlic
    • fresh rosemary
    • dry Italian herbs
    • salt and pepper
    • fresh basil and parsley (optional)

    Instructions
     

    • Preheat the oven to 430°F (220°C). Wash all the vegetables thoroughly. Prepare 3 baking trays and line them with parchment paper or silicon baking mats.
    • Cut the zucchini along their long side into 0.5cm (0.2 inches) slices.
      Step-1: cutting the zucchini
    • Cut the carrots into small chunks.
      Cutting the carrots into small chunks
    • Slice the eggplant into 0.5cm (02. inches) discs.
      Cutting the eggplant into discs
    • Peel the sweet potato, then cut it into wedges.
      Cutting the sweet potato into wedges
    • Cut the potatoes into wedges. You can keep the skin on.
      Cutting the potatoes into wedges
    • Cut each mushroom into 4 pieces.
      Cutting each mushroom into 4
    • Peel the onion, then slice it into 0.5cm (0.2 inches) discs.
      slice the onion into discs.
    • Place the potatoes and the sweet potatoes on a baking tray, then season them with 2 tablespoon of olive oil, 3 pinches of salt, a pinch of pepper, some fresh rosemary and 2 crushed garlic cloves. Mix everything well with your hands, then spread evenly on the tray.
      Season the potatoes
    • Bake at 430°F (220°C) for about 40 minutes, or until soft and golden.
      Baked potatoes
    • On a second baking tray, place the zucchini and the aubergine. Then brush them with some olive oil, salt, pepper and Italian herbs.
      Seasoning zucchini and aubergine
    • Bake @ 430°F (220°C) for about 30 minutes. Then season with some fresh parsley.
      Baked aubergines and zucchini
    • On a third tray, place the mushrooms, the onion rings, and the chopped carrots. Season with crushed garlic, some rosemary, 1.5 tablespoon of olive oil, salt and pepper.
      Seasoning carrots, onion and mushrooms
    • Bake @ 430°F (220°C) for about 30 minutes. Then season with some fresh parsley.
      baked onions, carrots, and mushrooms

    Notes

    To make an even healthier version of this dish you can reduce the amount of olive oil, or you can even avoid the olive oil completely. In this case the vegetables might require an extra 10 minutes to cook.

    Nutritional Values

    Nutrition Facts
    Roasted vegetables with Italian herbs
    Amount Per Serving
    Calories 196 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 2g13%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 9g
    Potassium 711mg20%
    Carbohydrates 20g7%
    Dietary Fiber 6g25%
    Sugar 9g10%
    Protein 4g8%
    Vitamin A 10588IU212%
    Vitamin B6 1mg50%
    Vitamin C 19mg23%
    Vitamin E 2mg13%
    Vitamin K 17µg16%
    Calcium 48mg5%
    Folate 52µg13%
    Iron 1mg6%
    Manganese 1mg50%
    Magnesium 41mg10%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂
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