Serves 6 as side dish

Italian roasted vegetables

20 minPrep Time

45 minCook Time

1 hr, 5 Total Time

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4 garlic cloves

1 red onion, cut into thick wedges

2 red capsicums, quartered lengthways, deseeded and thickly sliced

4 medium zucchini, trimmed and cut into thick strips

2 baby fennel bulbs, trimmed and quartered lengthways

¼ cup olive oil

Sea salt and black pepper

250g mini Roma or cherry tomatoes

1/4 cup curly leaf parsley leaves, roughly chopped


  1. Preheat oven to 200ºC. Place garlic on a board, using the back of a knife slightly crush cloves.
  2. Place garlic, onion, capsicums, zucchini and fennel into a large heavy-based roasting pan. Drizzle vegetables with oil and toss to coat. Season with salt and pepper to taste.
  3. Bake vegetables, turning once, for 35 minutes. Toss through tomatoes. Roast for further 10-12 minutes until vegetables are tender. Arrange vegetables on a serving platter and sprinkle with parsley. Serve hot or at room temperature.


These delicious roast vegetables team well with lamb, chicken, beef or pan-fried haloumi cheese. They’re also good sprinkled with crumbled feta cheese to serve.



949.24 cal


8.58 g


203.86 g


41.11 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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