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Roasted Vegetable Medley

  • guess4pink
  • May 8
  • 2 min read

Looking for a healthy, colorful, and completely foolproof side dish? This Roasted Vegetable Medley is packed with flavor, comes together with just 10 minutes of prep, and pairs perfectly with nearly any meal.


a roasted vegetable medley including sliced onion, carrots, zucchini, red bell pepper, yellow bell pepper, and broccoli
Roasted Vegetable Medley

Why You'll Love This Roasted Vegetable Medley

  • One-pan cleanup: Minimal dishes thanks to parchment-lined baking sheet

  • Quick prep: Just 10 minutes of chopping and tossing

  • Weeknight-ready: Roasts in under 30 minutes

  • Meal prep friendly: Reheats well for lunches or sides all week

  • Versatile Side: Goes great with chicken, fish, tofu, and grains

  • Diet-flexible: Naturally vegan, gluten-free, and dairy-free


Cooking Tips & Tricks

  • Even chopping: Keep pieces uniform for even roasting

  • Avoid crowding: Spread veggies out to help them brown, not steam

  • Flip halfway: Stir once mid-roast for even caramelization

  • High heat: Roast at 425°F for golden edges and great texture

  • Use parchment: Prevent sticking and speed up cleanup


Roasted Vegetable Medley Recipe

Servings: 4 | Prep Time: 10 mins | Cook Time: 30 mins


Ingredients:

  • 3 T. olive oil

  • 1 medium onion, chopped

  • 2 carrots, peeled and sliced 1' rounds

  • 1 medium zucchini, half-moon sliced

  • 1 yellow zucchini, half-moon sliced

  • 1 red bell pepper, chopped, 1' pieces

  • 1 yellow bell pepper, chopped, 1' pieces

  • 1 head of broccoli

  • 2 T. Italian seasoning (or more to taste)

  • 1/2 tsp. salt (or to taste)


Instructions

  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

  2. Wash and chop the bell peppers, zucchini, carrots, broccoli, and onions into uniform pieces.

  3. In a large bowl, toss the chopped vegetables with olive oil, Italian seasoning and salt until well coated. Spread the vegetables on the prepared baking sheet.

  4. Roast in the oven for 25-30 minutes, stirring veggies halfway through for even browning.

  5. Serve warm!


How to Serve:

  • As a side dish: Serve alongside grilled chicken, baked salmon, or oven roasted brisket for a complete, balanced meal

  • In a grain bowl: Spoon over quinoa, brown rice, or couscous and top with a drizzle of vinaigrette

  • With pasta: Toss into cooked pasta with olive oil or pesto for an easy vegetarian dinner

  • Inside a wrap or pita: combine with hummus or a sauce for a quick lunch wrap





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