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Low-Oil Italian Roasted Vegetables: Yum and Light
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Italian Roasted Vegetables Recipe

Prep Time15 minutes
Cook Time27 minutes
Total Time45 minutes
Calories: 180kcal

Ingredients

  • 1 medium zucchini sliced into rounds
  • 1 red bell pepper chopped
  • 1 yellow squash sliced
  • 1 cup cherry tomatoes
  • 1 red onion cut into wedges
  • 3 cloves garlic minced
  • 1 tablespoon capers optional, but adds a salty punch
  • 1 teaspoon dried oregano or Italian seasoning
  • 1 teaspoon fresh thyme or a pinch of dried thyme
  • Salt and pepper to taste
  • 2 tablespoons lemon juice
  • 1 tablespoon balsamic vinegar optional, for depth
  • 1 –2 tablespoons olive oil or oil substitute see Tips
  • Fresh parsley or basil for garnish

Instructions

  • Preheat your oven to 425°F (220°C). Yes, it’s hot—this is where the magic happens.
  • Line a sheet pan with parchment for easy cleanup. Toss the chopped vegetables with salt, pepper, oregano, thyme, and minced garlic.
  • Drizzle with olive oil (or your preferred oil substitute) and give everything a good toss to coat evenly.
  • Spread in a single layer on the pan. Too crowded = steaming, not roasting. Give them space.
  • Roast 15 minutes, then give the pan a shake or toss. Add lemon juice and balsamic if you’re using them.
  • Roast another 10–15 minutes until edges are caramelized and vegetables are tender. Check a fork for doneness.
  • Garnish with chopped parsley or basil. Serve hot or at room temperature. Done and delicious.