Best 8 Roasted Italian Vegetables Recipes

ITALIAN ROASTED VEGETABLES

Steps:

• Preheat oven to 500ºF.
• Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat.
• Roast for about 45 minutes, or until crisp tende.

OVEN-ROASTED ITALIAN VEGETABLES

Steps:

• Heat oven to 450°F. Generously spray 15x10x1-inch pan with cooking spray. In large bowl, toss vegetables with dressing. Spread vegetables in single layer in pan.
• Bake uncovered 30 minutes, stirring occasionally, until crisp-tender.

ROASTED ITALIAN VEGETABLES

Steps:

• In a large bowl, combine the zucchini, mushrooms and orange pepper. Add the remaining ingredients and toss to coat. , Arrange vegetables in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 450° for 15-20 minutes or until tender, stirring occasionally.

SHEET TRAY ITALIAN ROASTED VEGETABLES

Steps:

• Preheat oven to 425.
• Cut potatoes in half lengthwise, then cut each half lengthwise into 1-inch-wide wedges. Cut carrots diagonally into 2-inch lengths. Cut summer squash and zucchini into 2-inch pieces.
• Place vegetables in large bowl; toss with oil.
• Press garlic over vegetables using garlic press.
• Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly.
• Spread vegetable in a single layer in oven pan.
• Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.

BEST ITALIAN ROASTED VEGETABLES

Steps:

• Preheat oven to 425 degrees F.
• Line a baking sheet with foil and spray with nonstick cooking spray; set aside.
• Place potatoes, carrots, yellow squash, zucchini and mushrooms on prepared pan.
• Drizzle with olive oil and toss gently.
• Sprinkle minced garlic, Italian seasoning, salt, and pepper onto vegetables; toss gently.
• Bake for 40 minutes, flipping halfway through.

ROASTED ITALIAN CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 375.
• Add a small amount of water to a 2 quart saucepan; bring to boiling.
• Add carrots and potatoes; return to boiling.
• Cook, covered for 8 minutes.
• Stir together salad dressing, Italian seasoning, and 1/8 tsp pepper in a bowl.
• Rinse chicken and pat dry.
• Spray a 9 x 9 x 2" baking pan with nonstick cooking spray.
• Brush chicken with half of the dressing mixture. Place chicken in baking pan.
• Bake, uncovered for 10 minutes.
• Drain vegetables and toss with remaining salad dressing mixture. Pour over chicken.
• Return to oven and bake about 5 minutes more or until chicken is tender and no longer pink.
• Place chicken on a serving platter.
• Toss tomatoes with vegetables.
• Arrange vegetables around chicken; brush chicken and vegetables with pan drippings.

ITALIAN ROASTED VEGETABLES

Steps:

• In a large bowl, combine all ingredients. Transfer to an ungreased 15x10x1-in. baking pan., Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring once.

ITALIAN SPAGHETTI WITH CHICKEN & ROASTED VEGETABLES

Steps:

• Preheat oven to 425°. In a large bowl, combine tomatoes, zucchini and squash. Add 1 tablespoon oil and 1 teaspoon Italian seasoning. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 15-20 minutes or until tender., Meanwhile, cook spaghetti according to package directions. Sprinkle chicken with garlic powder and remaining Italian seasoning. In a large nonstick skillet, heat remaining oil over medium heat. Add chicken; cook until no longer pink. Remove from skillet., Add broth and wine to skillet, stirring to loosen browned bits from pan. Stir in tomato sauce, tomato paste, basil, oregano and salt. Bring to a boil. Return chicken to skillet. Reduce heat; simmer, covered, 4-6 minutes or until sauce is slightly thickened., Drain spaghetti. Add spaghetti and vegetables to tomato mixture; heat through. Sprinkle with cheese.