Italian Recipe
Italian Roasted Vegetables with Extra Virgin Olive Oil
A colourful Italian side dish made with seasonal vegetables, garlic, herbs, and premium Extra Virgin Olive Oil. Roasting brings out the natural sweetness of the vegetables while the olive oil adds richness, aroma, and a gentle peppery finish.
Prep Time
15 minutes
Cook Time
30-35 minutes
Total Time
45-50 minutes
Servings
4
Difficulty
Easy
What You Need
Ingredients
- 1 zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 1 small red onion
- 2 medium tomatoes
- 1 small eggplant
- 3 garlic cloves
- 4-5 tbsp premium Extra Virgin Olive Oil
- 1 tsp dried oregano
- A few fresh basil leaves
- Salt, to taste
- Freshly ground black pepper, to taste
How To Make It
Instructions
Prepare the Vegetables
Wash and dry all the vegetables. Cut the zucchini, peppers, onion, tomatoes, and eggplant into similar-sized pieces so they roast evenly.
Season the Vegetables
Place the vegetables in a large bowl. Add the garlic, oregano, salt, pepper, and 3 tablespoons of Extra Virgin Olive Oil. Toss gently until everything is evenly coated.
Arrange on a Baking Tray
Spread the vegetables across a large baking tray in a single layer. Avoid overcrowding the tray. Giving the vegetables enough space helps them roast instead of becoming too soft.
Roast the Vegetables
Preheat the oven to 200°C. Roast for approximately 30-35 minutes, turning the vegetables once halfway through cooking. They should become tender with lightly caramelised edges.
Add Fresh Basil
Remove the vegetables from the oven and scatter fresh basil leaves over the top. The residual heat will release the basil's aroma without cooking it too heavily.
Finish With Extra Virgin Olive Oil
Drizzle the hot roasted vegetables with another spoonful of premium Extra Virgin Olive Oil just before serving. This final drizzle adds freshness and brings out the natural flavour of the roasted vegetables.
Good To Know
Tips & Notes
The Italian Secret: Seasonal Ingredients Matter
Roasted vegetables are at their best when the ingredients are fresh and in season.
Don't worry about making every piece perfectly uniform.
The slight differences in texture and caramelisation are part of the charm of rustic Italian cooking.
Serve warm or at room temperature.
How To Serve
Serving Suggestions
- Side dish for pasta or grilled dishes
- Antipasto
- Filling for sandwiches
- Topping for toasted rustic bread
- Light lunch with a fresh salad
- Addition to a Mediterranean-style meal
The Story
Why Premium Extra Virgin Olive Oil Matters
Extra Virgin Olive Oil helps the vegetables roast beautifully while adding its own distinctive character to the dish.
A quality oil contributes fruitiness, aroma, richness, and a gentle peppery finish.
A final drizzle after roasting is especially important because it preserves the fresh character and aroma of the oil.
Radice's Classic Extra Virgin Olive Oil comes from Basilicata, Southern Italy, and is made from an Ogliarola and Coratina blend. Its green, balanced character makes it a natural pairing for roasted vegetables and other simple Italian dishes.
A Simple Taste of Italy
Fresh vegetables. Garlic. Herbs. Sea salt. Exceptional Extra Virgin Olive Oil.
That's the beauty of Italian cooking: when the ingredients are good, you don't need to do much to make them delicious.
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