This is the kind of thing I live for in the summer: A big pile of colorful, fresh roasted summer vegetables that need hardly any seasoning or fuss! Great for serving on the side of a weeknight meal or a fancy little dinner party. For whatever, whenever, these seasonal summer veggies with olive oil and Italian seasoning are the perfect accompaniment!
Easy Roasted vegetables
- 1 large red bell pepper (cut into 1-inch pieces)
- 1 large yellow bell pepper (cut into 1-inch pieces)
- 1 large zucchini (cut into 1/2-inch pieces)
- 2 medium carrots (peeled and cut into 1/2-inch pieces)
- 1 1/2 Tablespoon olive oil (plus more for drizzling)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 8-9 turns freshly ground black pepper
- 1/2 medium yellow or red onion (cut into 1/2-inch pieces)
- 2 garlic cloves (minced)
- 1/2 cup low fat mozzarella cheese (optional)
- 1/4 cup fresh basil leaves (chopped)
- Preheat oven to 425 degrees F. Thinly coat a large baking sheet with olive oil.
- Add red and yellow bell pepper, zucchini and carrot pieces to baking sheet. Drizzle with olive oil and sprinkle with Italian seasoning, salt and pepper. Toss lightly to coat. Bake for 20 minutes.
- Remove baking sheet from oven and toss in onion and garlic. Drizzle with a little more olive oil. Bake an additional 15 minutes, or until vegetables are lightly charred and tender.
- Remove dish from oven and sprinkle vegetables with cheese and chopped basil. Serve hot or cold
Adapted from The Comfort of Cooking