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Roasted Italian Vegetable Medley on a tray

Roasted Italian Vegetable Medley

  • Author: Colleen
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Diet: Gluten Free


This colorful Roasted Italian Vegetable Medley is the perfect side dish to compliment any main course. So simple yet satisfying every time.



  • 2 small zucchini, cut into coins and then sliced in half
  • 2 small yellow squash, cut into coins and then sliced in half
  • 12 oz cherry tomatoes (or any small tomato), sliced into halves
  • 2 tbsp olive oil
  • 2 tsp Italian seasoning
  • Salt and pepper to taste
  • 1/3 cup Parmesan cheese (or more to taste)


  1. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or aluminum foil (optional. Just makes for easier clean up)
  2. In a large bowl toss the zucchini, squash, and tomatoes with the olive oil, Italian seasoning, and salt and pepper. Pour onto the baking dish and spread into and even layer.
  3. Roast for 15 minutes, sprinkle parmesan evenly on top, then roast for an additional 10 minutes.

  • Category: side dish
  • Method: oven
  • Cuisine: Italian


  • Serving Size: serves 4
  • Calories: 98
  • Sugar: 1g
  • Fat: 8.9g
  • Carbohydrates: 2.7g
  • Protein: 3.2g
  • Cholesterol: 4.5mg

Keywords: roasted italian vegetable medley, roasted vegetable medley, italian vegetable medley, roasted vegetables