Italian-Style Roasted Vegetables with Homemade Vinaigrette

A colorful medley of tender, caramelized vegetables roasted to perfection and tossed in a vibrant homemade Italian vinaigrette. Yukon Gold potatoes, sweet carrots, zucchini, and onions are seasoned and oven-roasted until golden brown, then finished with a tangy blend of red wine vinegar, balsamic vinegar, garlic, Dijon mustard, honey, and Italian herbs. A generous sprinkle of freshly grated Parmesan adds a savory finishing touch. This versatile Mediterranean-inspired side dish pairs beautifully with grilled meats, roasted chicken, or pasta.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1: Prepare the Vegetables: Preheat the oven to 425°F. Wash and cut 1 pound of Yukon Gold or red potatoes and 3 medium carrots into approximately 1-inch pieces. Toss with 1½ tablespoons extra virgin olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Spread evenly across a large baking sheet, leaving space between the vegetables to encourage browning.

Step 2

Step 2: Roast the Vegetables: Place the potatoes and carrots in the preheated oven and roast for 15 minutes. Meanwhile, cut 1 medium yellow onion and 2 medium zucchini into approximately 1-inch pieces. Toss with the remaining 1½ tablespoons olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. After the initial 15 minutes, stir the potatoes and carrots, then add the onions and zucchini to the baking sheet. Continue roasting for another 20–25 minutes, until the potatoes are fork-tender and the vegetables develop golden, caramelized edges.

Step 3

Step 3: Prepare the Italian Vinaigrette: While the vegetables roast, combine 2 tablespoons red wine vinegar, 1 tablespoon balsamic vinegar, 2 cloves minced garlic, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon dried Italian seasoning, and ¼ teaspoon red pepper flakes in a small jar or mixing bowl. Add 2 tablespoons extra virgin olive oil, then seal the jar and shake vigorously or whisk until the dressing is thoroughly emulsified. Taste and adjust the seasoning as desired.

Step 4

Step 4: Finish and Serve: Remove the roasted vegetables from the oven and transfer them to a large serving bowl. While still warm, drizzle with the prepared Italian vinaigrette and gently toss until evenly coated. Sprinkle with ⅓ cup freshly grated Parmesan cheese and toss lightly to distribute. Serve immediately while the vegetables are warm and the Parmesan begins to soften.