Roasted Italian vegetables

Written by Catherine Saxelby on Friday, 27 March 2009.
Tagged: easy, healthy cooking, side-dish, vegan, vegetables, vegetarian

  • Ready In: 35 minutes
  • Prep Time: 10 minutes
  • Cooking Time: 25 minutes
  • Serves: 4
Roasted Italian Vegetables ready to serve

Love this easy one-tray bake of mixed vegetables which becomes a flavoursome accompaniment to grilled meat or fish. Or the basis of a heartier salad.





  • 4 small (300g) zucchini
  • 4 (300g) small finger eggplants
  • 4 (200g) cherry or egg tomatoes
  • 1 each red and yellow capsicum (200g each)
  • 1 onion, sliced into wedges
  • 1 tablespoon olive oil
  • freshly-ground black pepper
  • 2 tablespoons chopped flat-leaved parsley

Nutrition per serve

400 kJ (95 cal), 3g fat (including 0.3g saturated fat), 10g carbohydrate (including 9g sugars), 6g fibre and 15mg sodium. Read our nutrition rating system.


1. Pre-heat oven to moderately-hot 200 C, utilising the top oven grilling element if available.

2. Prepare vegetables - trim ends from zucchini and eggplant and cut in half lengthwise; cut egg tomatoes into quarters; trim top and bottom from capsicum, remove seeds and inner membranes and cut flesh into wide sections; peel and slice onion.

3. Line a large roasting pan 30 x 40 cm with baking paper. Alternatively brush or spray with oil. Arrange prepared vegetables in a layer and drizzle over the olive oil.

4. Sprinkle with pepper. Bake for 25-30 minutes or until just browned and eggplants are starting to soften, shaking the pan once or twice to prevent sticking. To serve, arrange on a platter and sprinkle with chopped parsley.




  • Pile cooked vegetables onto 4-6 thick slices of crusty bread (which have been lightly toasted) and cover with slices of mozzarella cheese. Return to oven and bake for 5-7 minutes or until cheese melts and becomes runny.
  • This recipe can also be cooked on the barbecue or under a hot griller.