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.

 

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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.
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Ingredients

  • 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

Instructions

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.

Peppers:

  • 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.

Dressing

  • 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!

Notes

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

Nutrition

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
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