Roasted Tuscan Vegetables
Craving something vibrant and full of flavor? Try these Roasted Tuscan Vegetables that are perfect for any occasion. With a delightful mix of roasted veggies, this easy weeknight dinner is not only healthy but absolutely delicious. Make it tonight and enjoy the bright tastes of Italy!
Equipment
- Oven
- Peeler
- Chef's Knife
- Cutting Board
- Baking Sheet
Ingredients
- 1 yellow onion or sweet onion, peeled and diced into 2" pieces
- 1 red bell pepper seeded and chopped into 2" pieces
- 1 yellow bell pepper seeded and chopped into 2" pieces
- 4 garlic cloves peeled and pressed through garlic press
- 1 pint grape tomatoes halved
- 1 pound asparagus woody stems removed, stalks cut into 2" pieces
- 15 ounces artichoke hearts drained and rinsed
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 tablespoon olive oil extra virgin
Instructions
- Preheat your oven to 375 degrees F.
- Gather all your ingredients and prepare them as specified.
- In a large mixing bowl, combine all the prepared vegetables.
- Drizzle the olive oil over the vegetables and sprinkle the Italian seasoning and salt.
- Transfer the seasoned vegetables onto a rimmed baking sheet.
- Place the baking sheet in the preheated oven.
- Keep an eye on them as they roast.
- Once cooked to perfection, remove the baking sheet from the oven.
- Transfer the roasted vegetables to a serving dish, and enjoy!
Notes
- Storage: Store leftover roasted vegetables in an airtight container in the refrigerator for up to three days.
- Freezing: You can freeze roasted vegetables for up to three months.
- Pairing: These roasted veggies pair beautifully with grilled chicken or fish.
- Adding Proteins: To turn this dish into a complete meal, consider adding cooked quinoa or chickpeas.
- Herb Variations: Experiment with different herbs like rosemary or thyme.
- Cheese Topping: If you enjoy cheese, sprinkle some feta or parmesan before serving.