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Roasted Summer Vegetables

Cook Time 25 mins
Course Main Course
Cuisine American, Italian


  • 4 shallots
  • 1 red bell pepper
  • 2 zucchini
  • 8 mushrooms
  • 8 cherry tomatoes
  • 1 tbsp olive oil
  • 1 tbsp Italian seasoning
  • 1/4 tsp ground black pepper


  • Preheat oven to 425 degrees.
  • Line a large baking sheet with parchment paper.
  • Cut the shallots, red pepper, zucchini, and mushrooms into medium sized pieces suitable for roasting.
  • Sprinkle some olive oil inside a medium-sized plastic bag, suitable for tossing the vegetables.
  • Put the chopped vegetables in the bag and sprinkle with the Italian seasoning and ground black pepper. Toss the vegetables to coat them with the seasonings.
  • Roast the vegetables for about 20-25 minutes, turning once about halfway through, and they are ready to serve.