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–+ servings

Roasted Vegetable Medley

A delightful Roasted Vegetable Medley that's healthy and easy to prepare, perfect for weeknight dinners.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Medley
  • 2 medium Zucchini firm and glossy
  • 2 medium Bell Peppers any mix of red, yellow, and green
  • 1 medium Red Onion sliced into wedges
  • 2 medium Carrots peeled and chopped into sticks
  • 1 cup Cherry Tomatoes use ripe ones
  • 3 cloves Garlic smashed
For Seasoning
  • 2-3 tablespoons Olive Oil high-quality extra virgin
  • 1 teaspoon Salt sea salt preferred
  • 1 teaspoon Pepper freshly cracked
  • 1 teaspoon Dried Herbs thyme or oregano

Equipment

  • Baking sheet
  • Parchment paper
  • sharp knife
  • Large mixing bowl

Method
 

Step-by-Step Instructions for Roasted Vegetable Medley
  1. Preheat your oven to 425°F (220°C). Gather your fresh vegetables and equipment.
  2. Wash and chop your zucchini, bell peppers, red onion, carrots, and cherry tomatoes into bite-sized pieces. Toss them into your mixing bowl with smashed garlic cloves.
  3. Drizzle olive oil over the vegetable mixture, add salt, pepper, and dried herbs. Toss everything together until well-coated.
  4. Spread the seasoned vegetables evenly on the baking sheet in a single layer.
  5. Roast the vegetables for about 25-30 minutes, stirring halfway through for even browning.
  6. Remove the medley from the oven, let cool slightly, and serve.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 300mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 1500IUVitamin C: 70mgCalcium: 50mgIron: 1mg

Notes

Feel free to adjust the vegetable choices based on what you have available.

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