Italian Roasted Vegetables Recipe
These Italian Roasted Vegetables are a delightful side dish to serve with meat or fish, or as a vegetarian main meal served with rice or pasta.
Servings 6
Calories 182kcal
Ingredients
- 340 g/12 oz baby gold potatoes halved
- 340 g/12 oz cherry grape, or baby plum tomatoes, quartered
- 3 zucchini thickly sliced
- 340 g/12 oz baby carrots chopped
- 2 Tbsp minced garlic
- Olive oil
- 1 1oz package dry ranch seasoning
- ½ Tbsp dried oregano
- 1 tsp dried thyme
- Red Pepper Flakes
- Salt and pepper
- Parmesan cheese freshly grated
- Parsley for garnish
Instructions
- Preheat the oven to 220C/425F/Gas 7
- Place the potatoes, tomatoes, zucchini, carrots, and garlic in a large mixing bowl.
- Drizzle with olive oil
- Add the dry ranch seasoning, oregano, thyme, red pepper flakes, salt, and pepper.
- Toss to combine.
- Spread the veggies out on a large sheet pan.
- Roast in the heated oven for 30 minutes.
- Serve with a sprinkle of freshly grated Parmesan cheese and fresh parsley.
Nutrition
Serving: 1 | Calories: 182kcal | Carbohydrates: 24g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 121mg | Fiber: 5g | Sugar: 6g