Roasted Vegetables Italian Style
A favorite dish in my house… A delicious, healthy, and simple way to prepare roasted vegetables, Tuscan style. Everyone LOVES Italian food! The Mediterranean diet is rich in vegetables, olive oil and fish and is said to promote a long life….. So with this in mind, I gather a variety of the following:
Ingredients: 6 cloves of garlic, mushrooms, onions (or shalots), olives, fennel bulb (yum!) white potatoes, sweet potatoes, zucchini, carrots, cabbage, broccoli, cauliflower, red bell peppers, eggplant, cherry or Roma tomatoes, green beans, winter squash, any fresh herbs: basil, rosemary, thyme, flat leaf parsley add some before cooking and after (we love basil) and extra virgin olive oil. Use the veggies that you love! Serve with my Lemon & Garlic Roasted Chicken. Of course, locally grown organic is best but frozen vegetables will work if that’s what you have. We can even do roasted Asian style veggies with sesame oil but that’s a different story for another day.
Remember use really good extra-virgin olive oil. This simple recipe changes with the seasons, with your main course and the individual tastes of the people. The delicious possibilities are endless…… Directions: Pre-heat oven to 400*F. 1. Peel and chop your large vegetables into bite-size pieces using a very sharp 10″ knife. 2. Place in a large roasting pan. 3. Sprinkle generously with olive oil to coat evenly (about 1/2 cup). Shake the pan 
4. Crush garlic gloves and place around, add plenty of herbs, sea salt and cracked pepper. 5. Cook for 20-30 min. stirring 2-3 times, you’ll know when it’s ready…
*Variations: Add chicken pieces (breast, legs, thighs) to the roasting pan with the veggies. Add fish or seafood (I love Alaskan salmon) to the roasting pan during the last 15 minutes. Want soup or sauce??? Just de-glaze the pan with a cup of red or white wine or 1/2 c. balsamic vinegar (for sauce) and add 3-4 cups of chicken stock (for soup). Oh, so simple!!! ENJOY! PS. Please feel free to add your comments and suggestions below. I’m listening, really!
Comments
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I am going to make the roasted veggies. The veggies will cook at different times should I add them all together or do the potatoes, squash first? I love your site!.
Hi Myra~ If you cut the vegetables approximately the same size (bite size). They should finish cooking at or about the same time. If you wanted to start your potatoes first, you could for sure. You can even add the garlic and onions to the pan during the last 15-20 minutes or so, to keep from them from getting too well done and/or crispy. Hope this helps, and thank you for stopping by! Lisa xo
You can roast cabbage? Do you cut the cabbage into wedges to roast?
Hi Dianne~ You certainly can roast cabbage and it’s delicious! We like to cut it into wedges and use lots of olive oil or it will get super crispy!
Hi Lisa,
I enjoy making roasted vegetables. You mentioned adding plenty of herbs. Which herbs are you referring to. I normally just add salt and pepper. Please let me know which herbs you use and the amounts added. It would be very helpful to me.
Louise