Roasted Italian Vegetables

Roasted Italian Vegetables




10 min


40 min


Fennel Bulb sliced into moon slices 1 large bulb
onion 1 large or 2 mediums sliced into moons
grape or cherry tomatoes 1 cup-sliced in half after you measure
yellow or orange bell pepper 1 pepper cut into medium chunks
zucchini 1 medium sliced into 1/4" rounds
garlic powder 1 tsp
dried basil 1 tsp
salt and pepper add your desired amount ( I like lots of pepper!)

These fresh vegetables look amazing and taste even better. They make a weeknight meal look fancy.


  1. Preheat oven to 425
  2. Slice onion and fennel bulb into thin moons.
  3. Place on baking stone with olive oil and toss together. (You could use a baking sheet. I personally have never done it, so I don’t know how it will turn out.)
  4. Bake for about 20 minutes until the onions and fennel start to brown.
  5. Place the rest of the vegetables on top of the onions and fennel. Sprinkle with seasonings, toss together and place back into the oven.
  6. Bake for 20-25 more minutes or until the tomatoes melt down and the veggies are nicely toasted. 

    This is by far my favorite brand of spices. They are bold and fresh even when dried.


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