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Italian roasted vegetables including potatoes, cauliflower, and tomatoes in a white serving dish on a marble countertop.
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5 from 5 votes

Italian Vegetables

Served alongside pasta or proteins like chicken, fish or steak, our Italian veggies are seasoned and oven-roasted to perfection. This side dish is rustic, simple and so beautiful to serve! 
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Appetizer, Side Dish
Cuisine: American, Italian
Servings: 6
Author: Lifestyle Gleam

Ingredients

Marinade

Vegetables

  • 14 ounces canned artichokes quartered
  • 8 ounces mushrooms
  • 1 shallot chopped
  • 2 cups cauliflower chopped (approximately one head)
  • 12 ounces baby red potatoes sliced in half
  • 10.5 ounces grape tomatoes

Instructions

  • Preheat your oven to 400℉. Line a baking sheet in foil or parchment for easy clean-up.
  • Mix marinade ingredients in a small bowl. Set aside.
    2 tablespoon dijon mustard, ⅓ cup extra virgin olive oil, 3 tablespoon apple cider vinegar, 1 teaspoon oregano, 1 teaspoon thyme, 1 teaspoon sea salt, 1 tablespoon garlic, black pepper
    Top view of a glass beaker containing an amber-colored liquid, set against a white background with Italian vegetables.
  • Cut your vegetables into small pieces, keeping the size as uniform as possible to ensure even baking. In a medium mixing bowl, combine the ingredients (except mushrooms) with the marinade and toss. (Hold your mushrooms back- don't mix with the rest of the veggies yet)
    14 ounces canned artichokes, 1 shallot, 2 cups cauliflower, 12 ounces baby red potatoes, 10.5 ounces grape tomatoes
    A bowl of cauliflower salad with sliced red tomatoes and onions, featuring Italian vegetables, on a white background.
  • Place vegetables on baking sheet.
  • Place baking sheet in the oven and roast vegetables for 10 minutes.
  • Now, add the mushrooms to the mixing bowl, tossing with the remaining marinade.
    8 ounces mushrooms
  • At the 10 minute mark, remove the tray from the oven and add your mushrooms, (they've been marinating in any remaining sauce) stirring and flipping the veggies to combine (they've been marinating in any remaining sauce). Roast for another 15-20 minutes.
  • When the vegetables begin to show a golden brown edge and become soft, remove from oven.
    A baking sheet with Italian roasted vegetables including potatoes, cauliflower, mushrooms, and cherry tomatoes, seasoned and spread out evenly.

Notes

  • Use aluminum foil (sprayed with olive oil) for easier clean up.
  • Be sure to withhold mushrooms until the halfway point, as they take less time to cook! 
  • Brush veggies with any remaining marinade when you take them out to toss and add mushrooms. 
  • Any vinegar will work! Pick your favorite.
  • Experiment other veggies! Try zucchini, yellow squash, broccoli, sweet potatoes, brussel sprouts, beets, carrots, asparagus, peppers, eggplant, or butternut squash.

Storage Tips

Roasted vegetables are best served immediately, but you can store leftovers in an airtight container, refrigerated for up to 3 days. Leftovers are great in salads or a quiche. You can also freeze leftover Italian vegetables for up to 2-3 months.

Nutrition

Calories: 310kcal | Carbohydrates: 31g | Protein: 7g | Fat: 19g | Saturated Fat: 2g | Sodium: 750mg | Potassium: 1061mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1073IU | Vitamin C: 78mg | Calcium: 59mg | Iron: 2mg