Italian-Style Roasted Vegetables Recipe | Vegetarian Times Skip to main content

Italian-Style Roasted Vegetables

Many Moosewood patrons love the restaurant’s very versatile roasted vegetables, served with several variations. This version is dressed with Italian seasonings. Select at least four different vegetables, or follow the combination below. To speed preparation, parboil the harder, longer-cooking vegetables, such as sweet potatoes and potatoes, before roasting them.

Ingredients: 

Ingredient Set Name: 

Roasted Vegetables

Ingredients: 

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2 potatoes, cut into 1-inch chunks or cut in half lengthwise and sliced crosswise into ½-inch-thick semicircles
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2 sweet potatoes, peeled and cut into 1-inch chunks or sliced as above
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2 carrots, peeled and cut into 1-inch chunks or cut on diagonal
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1 large onion, cut into wedges
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1 medium-sized zucchini, cut into 1-inch chunks or cut on diagonal into ½-inch-thick slices
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2 bell peppers, cut into 1-inch chunks

Ingredient Set Name: 

Italian Dressing

Ingredients: 

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4 tsp. olive oil
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¼ cup fresh lemon juice
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6 cloves garlic, minced or pressed
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3 Tbs. minced fresh rosemary
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1 Tbs. minced fresh oregano
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1 tsp. salt

Instructions: 

  1. Preheat oven to 425F.
  2. Parboil potatoes, sweet potatoes and carrots in boiling water to cover for 2 minutes. Remove from heat, and drain well. In large bowl, combine parboiled vegetables with onions, zucchini and bell peppers.
  3. To make Italian Dressing: Place ingredients in bowl, and whisk together or purée in blender.
  4. Toss vegetables with dressing, and place in single layer on large unoiled baking tray.
  5. Bake vegetables, stirring every 15 minutes, until tender, about 45 minutes.

Wine Suggestions

This dish is perfect for pairing with Viognier. One of the best wineries in Virginia makes one of the best American Viogniers. Try Horton Vineyards Viognier.

Nutrition Information: 

Calories: 
180
Protein: 
4 g
Total Fat: 
3 g
Saturated Fat: 
g
Carbohydrates: 
35 g
Cholesterol: 
mg
Sodium: 
410 mg
Fiber: 
4 g
Sugar: 
11 g
Yield: 
SERVES 4 TO 6

Comments on this Recipe

Hi Pam, I roasted sweet potatoes last night cut into chunks on 400 deg. for about 40 minutes on a sheet with parchment paper. They turned out great. The recipe called for only 30 minutes of roasting. That would have been good. The potatoes didn't burn they were delicious, but maybe a little too mushy.

I cooked sweet potatoes in a similar way before and they burned. Can you clarify---for this recipe should you be using a shiny tray or a dark tray? I cannot remember which tray I used before and which one, therefore, cooks faster. Thank you very much.

Great roasted veggies!