Ivory oval ceramic bowl filled with roasted Italian vegetables, on a white counter . #italianvegetables #roasteditalianvegetables

Italian Vegetables

Served alongside any of your favorite dinner entrees, Italian Vegetables are seasoned and oven-roasted to perfection. Italian Roasted Vegetables are rustic, simple and so beautiful to serve! 
Course Appetizer, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 310kcal
Author Julie Blanner



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


  • 1 can can of quartered artichokes
  • 1 package mushrooms
  • 1 shallot chopped
  • 1 head cauliflower
  • 1.5 pounds baby red potatoes sliced in half
  • 10.5 ounce grape tomatoes


  • Preheat your oven to 400 degrees.
  • Mix your herbs, liquids and seasonings in a small bowl. Set Aside.
  • Cut your vegetables into small pieces. Keep the size as uniform as possible to ensure even baking. Hold your mushrooms back- don't mix with the rest of the veggies!
  • Place on baking sheet (lined in foil or parchment for easy clean-up).
  • Roast for 20 minutes, tossing halfway through.
  • At the halfway point, add your mushrooms (They've been marinating in any remaining sauce).
  • When the florets begin to show a golden brown edge and become soft, remove from oven.


  • Use aluminum foil (sprayed with olive oil) for easier clean up.
  • Be sure to withhold mushrooms until the halfway point! 
  • Brush veggies with any remaining marinade at halfway point. 
  • Any vinegar will work! Pick your favorite.
  • Be sure to see notes about other Italian vegetables that will work- experiment! 


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