Italian Roasted Vegetable Recipe

Learn How to Make Italian Roasted Vegetables. This simple classic recipe is a beautiful way to serve a variety of vegetables for absolutely gorgeous veggie trays.

These are the perfect compliment to charcuterie platters and cheese boards or just a beautiful side dish for a family meal.


  • Save

Simple Italian Roasted Vegetables

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12
Calories: 89kcal
Author: Kelly DiMascio
Veggies have different preparation requirements and cooking times. I've outlined the exact method I use to cook all the veggies in the least amount of time. I cook my butternut squash and sweat my eggplant while I'm roasting peppers. And while my peppers cool and steam I prep and cook the rest of the veggies.This recipe calls for a balsamic glaze you can make your own or feel free to buy a premade version at the market.
Print Recipe


  • 2 red peppers
  • 2 yellow peppers
  • 2 portobello mushrooms
  • 1 bulb fennel
  • 1 eggplant
  • 2 zucchini
  • 2 yellow squash
  • 10 oz cherry tomatoes - 1 small container
  • 2 bunches asparagus
  • 1 butternut squash
  • sea salt - freshly ground is preferred
  • freshly ground black pepper
  • extra virgin olive oil
  • 1 large bunch fresh basil - leaves picked
  • 2 tablespoons herb or white wine vinegar - or more to taste
  • 1 clove garlic
  • balsamic glaze


Cooking the Vegetables

  • Wash and dry all the vegetables.

Sweat your Eggplant

  • Thinly slice eggplant lengthways and place on a paper towel lined baking rack. Lightly salt both sides of the eggplant and let sit for at least 15 minutes. If it goes longer that's fine.
  • Pat eggplant dry between paper towels.
  • Set Eggplant aside, covered with a wet paper towel

Butternut Squash

  • Preheat the oven to 400°F.
  • Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.
  • Peel with a vegetable peeler or knife.
  • Cut into 1-inch cubes.
  • Transfer to a large rimmed baking sheet.
  • Toss with olive oil, salt, and fresh ground pepper and then spread out in a single layer. Roast for 15 minutes and flip the squash. Cook another 15 to 20 minutes, until tender and lightly golden brown.
  • Set aside.


  • Heat a grill or grill pan to approximately 450 degrees and liberally coat with cooking spray or olive oil
  • Place whole peppers directly on the grill grate and cook to char on all sides (you want them to be pretty black)
  • While still hot, place them in a bowl and cover with plastic wrap and let them cool at room temperature.

Zucchini, Yellow Squash, Fennel, Eggplant and Portabellos

  • Thinly slice zucchini, squash, mushrooms, and fennel, lengthways.
  • Spray the grill or grill pan with more cooking spray or swab with olive oil.
  • Grill the squash, zucchini, eggplant, portobellos, and, fennel together on high for about a minute or two on each side or until nicely charred. Not too dark and still tender crisp.
  • Grill in a single layer, you may have to work in batches.
  • Transfer to a paper towel and lay them in a single layer DO NOT OVERLAP, the will get soggy.

Asparagus, Pea Pods, Green Onions and Cherry Tomatoes

  • Boil the asparagus, pea pods, and green onions in salted water for 1 minute or until tender crisp.
  • Drain, and toss with a little olive oil.
  • Spray grill liberally with cooking spray or swab with olive oil.
  • Grill veggies on high for a minute or 2 until lightly marked.
  • Remove from grill and set aside
  • Spray grill liberally with cooking spray or swab with olive oil.
  • Cook cherry tomatoes on a hot grill pan and blister the tomatoes on high.
  • Peel the peppers, do not rinse. Carefully rub off the black skin, remove top seeds and ribs, then cut peppers into large strips.


  • Mash about 1/3 of the basil and one clove mashed garlic with a quick grind of salt and pepper using a mortar and pestle or muddler and bowl, until smooth
  • Add about 1/2 cup of extra virgin olive oil and the vinegar, to taste.

Dressing the Vegetables

  • To create a platter like a picture, separate your vegetables and dress each individually. Or toss all vegetable in a bowl and toss together. Beautiful either way.
  • Pour a little dressing over the vegetables and toss quickly so that everything gets coated in the basil oil, then tear the remaining basil and toss them in.
  • Either arrange by vegetable type on a large platter or mix everything together and serve on a large plate at room temperature.
  • Drizzle with balsamic glaze.  Sit back with a glass of wine and enjoy!


This is a great appetizer or side dish for grilled fish or meat or as part of an antipasto or charcuterie platter.


Calories: 89kcal | Carbohydrates: 20g | Protein: 4g | Sodium: 23mg | Potassium: 896mg | Fiber: 6g | Sugar: 7g | Vitamin A: 8155IU | Vitamin C: 99.1mg | Calcium: 77mg | Iron: 2.9mg
Did you love this recipe? Please Share!Mention @MermaidsandMojitos or tag #mermaidsandmojitos!



  1. 10 Special Mother's Day Menus for any Lifestyle | Mermaids & Mojitos - […] Marinated Roasted Italian Veggies […]

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Learn WordPress 50% off
  • Save

Recent Posts

    • Save
    Authentic Greek Souvlaki Skewers
    Authentic Greek Souvlaki skewers is a super easy and tasty greek kabob with tender grilled meat marinated in a lemony olive oil mixture. […]
  • shoot for the stars - backyard bbq party
    • Save
    Shoot for the Stars Backyard BBQ Party
    What's better than a nighttime backyard BBQ. This shoot for the stars Backyard BBq party is perfect for graduations or celebrating any type of achievement. String lights across the yard to create a festive mood. Hang stars around the yard. Hang balloons from string lights or trees. […]
  • Steamed clams in white wine and garlic
    • Save
    Wine and Garlic Steamed Clams
    Wine and Garlic Steamed Clams are delicious and super easy to make. Toss with pasta for an easy dinner or serve with crusty bread as an appetizer. […]
  • Super simple Asian Peanut Noodles
    • Save
    Super Simple Asian Peanut Noodles
    Try this Super Simple Asian Peanut Noodles as a side dish for Asian grilled pork tenderloin or toss in cooked shrimp or chicken for a super easy main dish, that the entire family will love. If you don't like it too spicy you can always omit the crushed red pepper, instead, serve it on the side. […]
  • Black Bean Veggie Burger
    • Save
    Guacamole Black Bean Veggie Burger
    The Guacamole Black Bean Veggie Burger is one of the daughters favorite vegetarian burgers. This is a great option for your vegetarian guests when you throw a backyard barbecue. Same great burger taste, without the meat. […]
Work Anywhere
  • Save
  • Save

More Recipe(

 < Eat  < Drink < Party <

  • Save


  • Save

DIY + Create

Food Philosophy

I love serving homemade meals and entertaining, but I don’t love spending all my time in the kitchen… Sound familiar?  I’ll share my shortcuts for getting delicious, healthy food on the table – easy, fast & stress-free. All of my recipes have been tested on family and friends.  We love them and I hope you will too.

  • Save


Chief Mermaid & Mojito Maker

This is me hangin’ out on the boat – it’s an absolutely gorgeous day in the Florida Keys – doing what wannabe mermaids do best…splashing in the waves + soaking up the sun. Life’s amazing.  Want to learn more?  

How to Make Italian Roasted Vegetables via @mermaidsandmojitos
  • Save

Pin It on Pinterest

Share This

Share the Love.

Tell your friends!

Share via
Copy link
Powered by Social Snap