Roasted Italian Veggie Medley is yummy broccoli, carrots, and red peppers covered with Italian spices, baked, and topped with Parmesan cheese.
Roasted Italian Veggie Medley is yummy broccoli, carrots, and red peppers covered with Italian spices, baked, and topped with Parmesan cheese.

Roasted vegetables are so delicious! There’s something magical that happens when fresh veggies are roasted, rather than being boiled in water. There is more depth to their flavor, and the vegetables slightly caramelize on the outside, which makes it my favorite way to fix them. 

This roasted Italian veggie medley is very simple to prepare. It uses three fresh veggies: broccoli, carrots, and sweet, red bell peppers. The veggies are drizzled with olive oil and then seasoned with an Italian-inspired spice mix before baking. The finished veggies are topped with finely grated Parmesan cheese before serving, which adds another layer of FLAVOR. Here’s how to make this simple side dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Seasoning Mix

Making the seasoning mix is ridiculously EASY! Measure Italian seasoning, salt, garlic powder, onion powder, black pepper and a pinch of red pepper flakes into a tiny dish. Stir well, to combine spices, then set aside.

An Italian-inspired seasoning mix is combined in a small dish.

Prepare The Veggies For Baking

Peel, slice off the ends, then cut six medium-sized carrots in half lengthwise. Once sliced in half lengthwise, cut the carrots into 1½-2 inch slices. Cut the broccoli into florets, then cut the red bell pepper into bite sized chunks, after removing the seeds. Arrange the veggies in a single layer on a large baking sheet.

Drizzle the veggies with olive oil, and toss, to lightly coat all sides. Sprinkle the reserved spice mixture over the top of the vegetables, evenly distributing all the seasoning.

The vegetables are drizzled with olive oil before seasoning.Italian spice mixture is sprinkled over olive oil-drizzled veggies on baking sheet.

Bake The Seasoned Veggies

Roast the veggies, uncovered, in a preheated 400°F oven for 10 minutes. Remove the baking sheet from the oven, and quickly turn the veggies over, to roast the other side. Make sure to keep the veggies in a single layer.

Seasoned vegetables are baked in an oven for ten minutes before turning.

Place the veggies back into the oven and continue roasting them for 10 more minutes, and then they should be done (and tender). Remove the baking sheet from the oven, and quickly transfer the hot roasted Italian veggie medley to a serving plate or bowl.

Immediately grate Parmesan cheese over the top of the veggies before serving. The heat from the vegetables will help melt the Parmesan cheese.

Flipping the veggies halfway through baking time helps roast both sides.

Serve the Roasted Italian Veggie Medley

Serve the roasted Italian veggie medley as soon as you have the cheese grated on top. I love to finely grate the cheese from a wedge of fresh Parmesan I usually keep in our refrigerator. It adds a nice additional layer of Italian flavor to this simple dish. YUM!
TIP: If using bagged, pre-grated Parmesan, you might need to pop the dish in the microwave to help melt the cheese. 

Roasted Italian Veggie Medley is served, topped with finely grated Parmesan cheese.Grated Parmesan cheese garnishes the top of the roasted Italian veggie medley.

And there you have it… a lovely vegetable medley side dish, without a whole lot of work! I hope you will find the time to give this delicious dish a try. Pretty confident you will enjoy it, as we did. It is a wonderful and versatile side dish, which beautifully compliments a wide variety of chicken, fish, pork OR beef dishes.

The recipe, as written below, make four side servings, but can be EASILY doubled to serve more! Have a wonderful day, and thank you for stopping by. I sincerely hope you will come back again soon.

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Roasted Italian Veggie Medley
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Roasted Italian Veggie Medley is yummy broccoli, carrots, and red peppers covered with Italian spices, baked, and topped with Parmesan cheese.

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: Roasted Italian Veggie Medley
Servings: 4
Calories Per Serving: 143 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Italian Spice Mix:
  • teaspoons Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pinch red pepper flakes (optional)
For Rest Of Dish:
  • 5 medium carrots , peeled
  • 3 cups broccoli florets , approx. 1/2 head broccoli
  • ½ large red bell pepper
  • 2 Tablespoons extra virgin olive oil
  • 3 Tablespoons finely grated Parmesan cheese
Instructions
  1. Preheat oven to 400°F.

  2. Measure Italian seasoning, salt, garlic powder, onion powder, black pepper and a pinch of red pepper flakes into a tiny dish. Stir well, to combine spices; set aside.

  3. Peel, slice off ends, then cut carrots in half lengthwise, then cut carrots into 1½-2 inch long slices. Cut broccoli into florets; cut red bell pepper into bite sized chunks, after removing the seeds. Arrange veggies in a single layer on a large baking sheet. Drizzle with olive oil, and toss, to lightly coat all sides. Evenly sprinkle spice mix over top of vegetables.

  4. Roast veggies, uncovered, at 400°F. for 10 minutes. Remove from oven; quickly turn veggies over, to roast other side, keeping them in a single layer. Place veggies back into oven; bake 10 more minutes, or until fork-tender. Remove from oven; transfer hot veggies to serving dish. Immediately grate Parmesan cheese over the top of the veggies before serving. Enjoy!

Nutrition Facts
Roasted Italian Veggie Medley
Amount Per Serving (1 (1/4 of total))
Calories 143 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 3mg1%
Sodium 425mg18%
Potassium 512mg15%
Carbohydrates 14g5%
Fiber 5g21%
Sugar 6g7%
Protein 4g8%
Vitamin A 13851IU277%
Vitamin C 92mg112%
Calcium 111mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Roasted Italian Veggie Medley is yummy broccoli, carrots, and red peppers covered with Italian spices, baked, and topped with Parmesan cheese.

 

 

Roasted Italian Veggie Medley

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