Italian Roasted Vegetables Recipes
ITALIAN ROASTED VEGETABLES
Harvest veggies become a warm, comforting side dish with this easy recipe from our Test Kitchen pros. Experiment with adding any other vegetables you have on hand, too. Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 61 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED ITALIAN VEGETABLES
This buttery medley of oven-baked vegetables is ideal with fish or most any meat. Zucchini and orange pepper make it colorful, but feel free to substitute yellow summer squash or red or green pepper.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 68 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 316mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
OVEN-ROASTED ITALIAN VEGETABLES
Tossing fresh veggies with Italian salad dressing and roasting them in the oven is a no-fuss way to add a side dish to any dinner.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 6 g, TransFat 0 g
ITALIAN ROASTED VEGETABLES
I love the taste of roasted vegetables. This recipe uses a bunch of different ones, and can easily be changed to add or subtract ones as you wish.
Provided by lazyme
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
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.
SHEET TRAY ITALIAN ROASTED VEGETABLES
A recipe that came along with a purchase from a Pampered Chef Party. Well worth the purchase as I use the recipe all the time! A great recipe for summer when zucchini's are everywhere.
Provided by Babs7
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 164.7, Fat 9.4, SaturatedFat 1.3, Sodium 222.9, Carbohydrate 18.7, Fiber 3.3, Sugar 4.2, Protein 3.2
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