Italian Roasted Vegetables

(38 ratings)
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A simple oven roasted summer squash recipe tossed with canola oil, dried basil, salt and pepper

  • 1 medium zucchini, sliced 1/4-inch thick
  • 1 medium yellow summer squash, sliced 1/4-inch thick
  • 1 medium red onion, sliced 1/4-inch thick
  • 1 tablespoon Pure Wesson® Canola Oil
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

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  1. Preheat oven to 425°F. Combine all ingredients in large bowl; toss to coat.
  2. Spread vegetables in single layer in shallow baking pan. Bake 12 minutes or until crisp tender, turning once.
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Nutrition Information
Calories: 57 View complete nutrition information
Reviews (35)

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CBLily July 17, 2015

Some people prefer very simple recipes like this but Italians would celebrate zucchini by using extra virgin olive oil instead of canola oil, yellow onions instead of red onions, add fresh chopped tomatoes and herbs like flat leaf parsley, basil, oregano or rosemary and top it with grated, real Italian dry cheese, a little cracked black pepper and a pinch of sea salt would make this dish truly Italian.

Anna July 16, 2015

Looks good this recipe but my variation is zucchini, yellow squash & carrots with olive oil, basil, salt & pepper... Pd: bake both sides... Add shredded cheese on top if necesary... Yumi! 😋👍

Beryl July 05, 2015

Wesson oil! ridiculous.. only use olive oil or sunflower, safflower. Olive is best and if its Italian coI see advertisement all over this one.. get it?

Anonymous June 14, 2015

I love this recipe. My variation calls for sliced zucchini, tomatoes and onions and topped with Parmesan cheese. Delicious!

RT March 13, 2015

Liked it very much but would make it using EVOO. I've also added red, yellow or green peppers for a touch of color and flavor.

GTD September 16, 2014

to make it 5-star: top with grated Parm/Reggiano. I make another version that adds sliced mushrooms and cherry tomatoes.