italian vegetables

Potatoes, onions, zucchini, and Italian Seasoned Vegetables are baked with tomato sauce and Parmesan Cheese,

Italian Baked Vegetables

carrots

potatoes

onion

zucchini (diced)

olive oil

tsp kosher salt

Tbs minced garlic

marinara sauce

tomatoes

parmesan cheese (optional)

Preheat oven and prepare pan.

Preheat oven to 425 degrees.  Grease a 2 quart casserole dish with olive oil.

Season Vegetables

Toss carrots, potatoes, onions, and zucchini together with oil, garlic and salt, and pepper.

Assemble Casserole

Pour the vegetables into the prepared pan. Top with marinara sauce and freshly sliced tomatoes if using.

Bake Vegetables

Top with Parmesan Cheese

Remove the casserole from oven and grate fresh Parmesan cheese over the dish.

This Italian Marinade is loaded full of all the classic flavors to take you straight to Italy. From vibrant herbs of thyme, oregano, and rosemary, to garlic, lemon juice and olive oil, this marinade has it all. Perfect for Italian marinated chicken, steak, seafood or vegetables!

Italian Marinade

extra virgin olive oil

lemon juice (about 1 lemon)

garlic

oregano

rosemary

thyme

Worcestershire sauce

salt

pepper

Combine the ingredients together in a bowl, glass or Mason jar and whisk to combine. Use marinade as desried.

Dig into all the best flavors of Italy with this healthy, vegan Italian Bowl with roasted vegetables and quinoa. This recipe is gluten free, packed with vitamins and plant-based protein, and easy to make in just 30 minutes!

Vegan Italian Bowl with Roasted Vegetables

kale (chopped)

red bell pepper (sliced)

onion (sliced)

cherry tomatoes

chickpeas

Italian seasoning

sea salt (divided)

lemon juice

lemon zest

red pepper flakes (optional)

quinoa

tomato sauce (click link for recipe)

basil leaves (chopped)

Preheat the oven to 400°F.

Arrange the kale on a foil-lined baking sheet and toss it with 1 tablespoon olive oil and ½ teaspoon sea salt. 

On another foil-lined baking sheet, add the sliced red bell pepper, onions, cherry tomatoes and chickpeas.

Toss everything in the remaining 2 tablespoons olive oil and 2 tablespoons Italian seasoning. 

Place both baking sheets in the oven and roast for 20-25 minutes.

Remove both baking sheets from the oven and immediately toss all of the ingredients with the remaining ½ teaspoon sea salt, lemon juice, lemon zest and red pepper flakes.

Divide the cooked quinoa between four bowls.

Top with the roasted vegetables, tomatoes and chickpeas.

Drizzle the sun dried tomato sauce over the bowls, or serve it in a small bowl on the side.

Garnish with fresh chopped basil leaves and serve the bowls immediately.

Top 4 italian vegetables recipes from across the web

The most viewed italian vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Italian Baked Vegetables

Italian Marinade

Italian Marinade

Vegan Italian Bowl with Roasted Veg...

Top 4 italian vegetables recipes from across the web

The most viewed italian vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Baked Vegetables

Italian Marinade

Italian Marinade

Vegan Italian Bowl with Roasted Veg...

The most viewed italian vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine