Served alongside any of your favorite dinner entrees, our Italian vegetables are seasoned to perfection. Italian roasted vegetables are rustic, simple and so beautiful to serve! 

Oven roasted veggies are so delicious because they are perfectly caramelized. Roasting them in the oven at a higher heat gives them the best crunch, bringing out their natural sweetness. 

– Gina –
A dish of Italian roasted vegetables including potatoes, cauliflower, tomatoes, and mushrooms, served in a white oval platter on a marble surface.
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I prefer to stick to what I know… and simple, delicious fresh food is where I’m comfortable. That’s what my catering career focused on, and I loved seeing the joy that fresh, comforting food brought to people at events.

These oven roasted Italian vegetables are just that! Why complicate things, right? 

I am all about the shortcuts whenever they make my life easier. Using as few dishes as possible to get through dinner? Now that’s an easy kitchen hack that I can get on board with! These sheet pan roasted veggies make dinner so easy.

Roasted Italian vegetables including potatoes, cauliflower, mushrooms, and cherry tomatoes in a white dish on a marble background.
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Why You’ll Love this Recipe

These veggies are nutrient-packed, savory and perfectly caramelized to a golden, crispy finish.

It can be difficult to find Italian Side Dishes to go with all the pasta we love to eat, and these fit the bill! They also serve beautifully with proteins like fish, chicken and steak.

This side dish is flexible! You can use up whatever you have in your refrigerator, and customize to your preference. What could be easier? 

Roasted Italian vegetables and sausages on a baking sheet, including cauliflower, tomatoes, mushrooms, and artichokes.

Ingredients

  • Cauliflower – Simply cut the florets into large pieces for this dish! 
  • Shallots – We love the flavor of shallots, but any kind of onion you have on hand will work well here too.
  • Fresh mushrooms – The texture of baby bella mushrooms work beautifully here! You can use any kind you’d like, but stick with fresh. Skip the can! 
  • Baby potatoes – You don’t have to use the baby size, but I love the texture and color. If you use full size potatoes, just be sure to cube into a smaller shape. A white bowl filled with whole and halved multicolored baby potatoes on a marble surface, showcasing Italian vegetables.
  • Grape tomatoes – Cherry tomatoes would also work well here, as would large chunks of any kind of fresh tomato. A white bowl containing red cherry tomatoes and yellow potatoes on a marble surface, ready to be used in Italian vegetable dishes.
  • Artichoke hearts – These add such incredible flavor to any kind of Italian vegetable dishes. I prefer to purchase the quartered, canned artichoke hearts to keep things easy. 
A baking sheet with Italian roasted vegetables including potatoes, cauliflower, mushrooms, and cherry tomatoes, seasoned and spread out evenly.

Marinade Ingredients

  • Olive oil – I know you hear it from me all the time, but good quality extra virgin olive oil is so important! 
  • Vinegar – I have been on a kick with apple cider vinegar, but red wine vinegar will work beautifully here too.
  • Dijon mustard – It’s going to give your veggies that spicy, vibrant kick.
  • Dried Thyme and Oregano – Fragrant herbs that give these veggies the Italian flavors.
  • Salt and pepper – we love the large, crunchy cracks of black pepper. Fine sea salt is perfect to work into all the crevices of these Italian vegetables.
  • Garlic – Learn how to mince garlic here.
Top view of a glass beaker containing an amber-colored liquid, set against a white background with Italian vegetables.

Optional – Parmesan cheese and red pepper flakes sprinkled onto these veggies after they come out of the oven really take them over the top! My girls don’t appreciate the spice so I keep it to a minimum. However, don’t skip the fresh grated Parmesan cheese! Adding this at the end gives the veggies a salty, fragrant finish.

Roasted Italian vegetables including potatoes, cauliflower, mushrooms, and tomatoes in a white dish with a gold fork.

Veggie Variations

  • Zucchini
  • Yellow squash
  • Broccoli
  • Sweet potatoes
  • Brussel sprouts
  • Beets
  • Carrots
  • Asparagus
  • Peppers
  • Eggplant
  • Butternut squash
Roasted Italian vegetables and sausages on a baking sheet, including cauliflower, tomatoes, mushrooms, and artichokes.
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Test Kitchen Tips

  • Shake/stir them up in the sauce really well! Soaking up the marinade is what takes the flavor up a notch! 
  • Reserve some marinade for your mushrooms. They will go in at the halfway point of cooking! 
  • If you’re switching up your vegetables, note that the cooking time for softer items (such as mushrooms) should be shorter, as noted.
Close-up of Italian roasted vegetables including mushrooms, cherry tomatoes, cauliflower, and potatoes seasoned with herbs.

Storage Tips

Roasted vegetables are best served immediately, but you can store leftovers in an airtight container, refrigerated for up to 3 days. Leftovers are great in a quiche or frittata. You can also freeze leftover Italian vegetables for up to 2-3 months.

Close-up image of Italian roasted vegetables including potatoes, tomatoes, and artichokes on a baking sheet.

Serving Suggestions

Serve these veggies with pasta, chicken, fish or steak!

dinner ideas
Italian roasted vegetables including potatoes, cauliflower, and tomatoes in a white serving dish on a marble countertop.
5 from 5 votes

Italian Vegetables

Served alongside pasta or proteins like chicken, fish or steak, our Italian veggies are seasoned and oven-roasted to perfection. This side dish is rustic, simple and so beautiful to serve! 
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 6
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Ingredients  

Marinade

  • 2 tablespoon dijon mustard
  • cup olive oil extra virgin
  • 3 tablespoon apple cider vinegar
  • 1 teaspoon oregano dried
  • 1 teaspoon thyme dried
  • 1 teaspoon sea salt
  • 1 tablespoon garlic minced
  • fresh cracked pepper to taste

Vegetables

  • 14 ounces canned artichokes quartered
  • 8 ounces mushrooms
  • 1 shallot chopped
  • 2 cups cauliflower chopped (approximately one head)
  • 12 ounces baby red potatoes sliced in half
  • 10.5 ounces grape tomatoes

Instructions 

  • Preheat your oven to 400℉. Line a baking sheet in foil or parchment for easy clean-up.
  • Mix marinade ingredients in a small bowl. Set aside.
    2 tablespoon dijon mustard, ⅓ cup olive oil, 3 tablespoon apple cider vinegar, 1 teaspoon oregano, 1 teaspoon thyme, 1 teaspoon sea salt, 1 tablespoon garlic, fresh cracked pepper
    Top view of a glass beaker containing an amber-colored liquid, set against a white background with Italian vegetables.
  • Cut your vegetables into small pieces, keeping the size as uniform as possible to ensure even baking. In a medium mixing bowl, combine the ingredients (except mushrooms) with the marinade and toss. (Hold your mushrooms back- don't mix with the rest of the veggies yet)
    14 ounces canned artichokes, 1 shallot, 2 cups cauliflower, 12 ounces baby red potatoes, 10.5 ounces grape tomatoes
    A bowl of cauliflower salad with sliced red tomatoes and onions, featuring Italian vegetables, on a white background.
  • Place vegetables on baking sheet.
  • Place baking sheet in the oven and roast vegetables for 10 minutes.
  • Now, add the mushrooms to the mixing bowl, tossing with the remaining marinade.
    8 ounces mushrooms
  • At the 10 minute mark, remove the tray from the oven and add your mushrooms, (they've been marinating in any remaining sauce) stirring and flipping the veggies to combine (they've been marinating in any remaining sauce). Roast for another 15-20 minutes.
  • When the vegetables begin to show a golden brown edge and become soft, remove from oven.
    A baking sheet with Italian roasted vegetables including potatoes, cauliflower, mushrooms, and cherry tomatoes, seasoned and spread out evenly.

Julie’s Tips

  • Use aluminum foil (sprayed with olive oil) for easier clean up.
  • Be sure to withhold mushrooms until the halfway point, as they take less time to cook! 
  • Brush veggies with any remaining marinade when you take them out to toss and add mushrooms. 
  • Any vinegar will work! Pick your favorite.
  • Experiment other veggies! Try zucchini, yellow squash, broccoli, sweet potatoes, brussel sprouts, beets, carrots, asparagus, peppers, eggplant, or butternut squash.

Storage Tips

Roasted vegetables are best served immediately, but you can store leftovers in an airtight container, refrigerated for up to 3 days. Leftovers are great in salads or a quiche. You can also freeze leftover Italian vegetables for up to 2-3 months.
Calories: 310kcal | Carbohydrates: 31g | Protein: 7g | Fat: 19g | Saturated Fat: 2g | Sodium: 750mg | Potassium: 1061mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1073IU | Vitamin C: 78mg | Calcium: 59mg | Iron: 2mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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3 Comments

  1. as a note you never indicate that the vegetables and marinade are supposed to be mixed, just that the mushrooms should have been in the marinade mixture when you put them with the rest of the vegetables.

  2. 5 stars
    Made this for dinner last night…all these years and who knew Dijon mustard and apple cider vinegar were the key to such yumminess. Delicious!!!

    1. Hi Gina,
      Thank you so much for the kind words! You really made my morning.
      Have a wonderful week,
      Julie